Berry Cheesecake Recipe at MyDish

Berry Cheesecake

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Method

  • 1. For the topping: grind the biscuits in a food processor.
  • Melt the sugar in a heavy-based non-stick pan until it begins to caramelise,
  • then carefully add the butter, shaking the pan to mix the caramel
  • with the butter as it melts. Add the crushed biscuits and toss to coat in the caramel.
  • Tip on to a plate, chill for 5 minutes until firm, then bash into rough crumbs.

  • 2. Put 2 tbsp of sugar in a pan and tip in the blueberries and strawberries,
  • add a splash of cassis. Cook over medium-high heat for a minute until the blueberries are slightly soft.

  • 3. For the vanilla cream cheese, put the cream cheese in a large bowl.
  • Add the seeds from the vanilla pod and icing sugar and beat until smooth,
  • next add the lemon. In another bowl, lightly whip the cream to soft peaks,
  • then fold into the cream cheese mixture.

  • 4. Spoon the cream cheese mixture into the chef's ring and carefully
  • remove the ring, using a blowtorch to loosen if necessary.
  • Spoon the crumb mix on top of the cheese cakes and dress the fruit compote around the plate.
  • Garnish with fresh mint.

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    Ingredients

    • TOPPING
    • 8 digestive biscuits
    • 6 tbsn caster sugar
    • 75 g Unsalted Butter
    • BERRYS
    • 200g blueberries
    • 100g strawberries . sliced
    • 2 tbsn caster sugar
    • splash creme de cassis
    • CREAM CHEESE
    • 400g cream cheese
    • 6 tbsn icing sugar
    •  juice of ½ lemon
    • 1 vanilla pod split
    • 600ml double cream
    •  Icing Sugar to dust
    •  fresh mint to garnish

    By Views 1648  Added Sat Aug 15 2009


    Had friends over for a Come Dine With Me competition of our own and we served this cheesecake. Read More

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