Summer Fruits Cheesecake

A must have addition to an afternoon tea, this cheesecake recipe combines a sweet biscuit base and a sharp fruity finish, topped with berries for extra zing.

Method:

Makes 12 mini cheesecakes

You will need a 12 hole mini sandwich tin.

Ingredients:

For the base:
300g ginger nut biscuits crushed to fine crumbs
120g unsalted butter, melted

For the cheesecake:
3½ sheets gelatine
80ml boiling water 
120ml double cream
250g full-fat cream cheese
75g icing sugar
finely grated zest of 2 unwaxed lemons

For the topping
½ pack good quality Strawberry jelly
50g blueberries
50g strawberries
50g raspberries

1) To make the base, place the biscuit crumbs in a mixing bowl and pour over the melted butter. Stir until well mixed. 

2) Place 25g of the biscuit mix in each of the 12 wells and pack down level and firm.

3) Place the tin in the fridge to set for at least 1 hour.

4) To make the cheesecake filling, put the gelatine sheets in a bowl of cold water for 5 minutes to soften them. Squeeze the sheets to remove excess water and place them in a clean bowl. Pour over the boiling water and leave to dissolve.

5) Put the cream in a mixing bowl and whisk until soft peaks form. Put the cream cheese and sugar in a mixing bowl and whisk until the sugar has dissolved. Whisk in the lemon zest. Stir the gelatine liquid into the cheese mixture until well combined, then stir in the whipped cream.

6) Place an equal amount of filling into each well on top of the biscuit base.

7) Make sure the top of the filling is level and about 5mm below the top of the wells. Place in the fridge for a couple of hours to set.

8) To make the topping, take your ½ pack of jelly and use half the amount of water required to make a double strength mixture. Leave on one side to cool but not set.

9) Take the set cheesecakes out of the fridge and place some fruits on the top of each one.

10) Very carefully pour a little of the cooled jelly around the fruits level to the top of each well.

11) Place back in the fridge to set – this should take about 2 hours. 

12) When ready to serve, take the cheesecakes out of the fridge. To release them from the tin, use a blowtorch to very quickly and gently warm the outside and bottom of each well.

13) Serve with some extra fruits on the side.

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