Ingredients
Biscuit Base
- 300 g Digestives
- 150 g Unsalted Butter (melted)
Cheesecake Filling
- 500 g Mascarpone
- 75 g Icing Sugar
- 1-2 tsp Vanilla Extract
- 300 ml Double Cream
- 100 g Strawberries (quartered)
- 100 g Raspberries
- 100 g Blueberries
- 100 g Blackberries
Decorations
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 50-100 g Strawberries (quartered)
- 50-100 g Raspberries
- 50-100 g Blueberries
- 50-100 g Blackberries
Instructions
For the Biscuit Base
- Blitz your biscuits in a food processor, or bash them up as finely as you can.
- Mix in the melted Butter, and press down firmly into the bottom of an 8"/20cm Deep Springform Tin.
- Leave to set in the fridge whilst you do the rest.
For the Cheesecake Filling
- Prep your fruit by washing them all, and drying them carefully. Make sure your strawberries have the tops removed, and are quartered or halved if a bit smaller.
- In a stand mixer, add your Mascarpone, Icing Sugar and Vanilla and whisk till smooth.
- Add in your double cream and whisk again till thick and combined. It doesn't take that long at all, and its better to be slightly under whisked than over whisked.
- Once thick, add in your fruit and fold it all through.
- Add onto your biscuit base and smooth it over. Chill in the fridge for 5-6 hours, or preferably overnight.
For the Decoration
- Whip up the 150ml Double Cream and the Icing Sugar to soft peaks.
- Pile the cream into the middle of the Cheesecake and flatten slightly to form a base for the fruit.
- Add your fruit on top making like a centre (as you see in the photos) and sprinkle with freeze dried raspberries. Enjoy! x
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