Triple Berry Cheesecake Recipe
- For the biscuit base 100g melted butter *
- 2 tbsp runny honey *
- 200g digestive biscuits, finely crushed *
- 1 tsp ground cinnamon
For the cheesecake
- 6 gelatin leaves (Peggy uses Super cook Platinum) *
- 100ml blueberry purée *
- 100ml raspberry purée *
- 100ml strawberry purée (if you can’t find berry purées, make your own by puréeing fresh berries in a blender and passing them through a fine sieve) *
- 620g full-fat cream cheese * 1
- 85g caster sugar *
- 210g crème fraîche *
- 640ml double or whipping cream
Sixteen 5cm (2in) round dessert rings or mousse moulds lined with 5cm (2in) deep acetate strips * Three plastic piping bags
- To make the biscuit base Melt the butter with the honey in a saucepan. Add the crushed biscuits and cinnamon and mix until combined.
- Carefully press a tablespoonful of the biscuit mixture into the bottom of each mould, keeping the sides as clean as possible.
- To make the cheesecake Place the gelatin leaves into a bowl and soak them in cold water. Gently warm each of the fruit purées separately, squeeze the water from the gelatin leaves and dissolve two leaves in each of the hot fruit purées. Set aside to cool.
- Place the cream cheese and caster sugar in a bowl and mix together until smooth. Add the crème fraîche and whip to a soft-peak consistency, taking care not to over whip. Divide the mixture into three equal parts. Once the fruit purées have cooled to room temperature, mix each one separately with a third of the cream cheese mixture, using a whisk.
- Work quickly from this point on as the gelatin can set. Divide the whipped cream into three equal parts.
- Gently fold through each of the three cream cheese mixtures until combined. Starting with strawberry, followed by raspberry and then blueberry, layer the three fruit mixtures in the lined rings or moulds.
- (If you don’t have piping bags spoon the mixtures carefully into the moulds instead)
- If using bags, fill a plastic piping bag with each mixture. Snip 2.5cm (1in) from the tip and pipe a layer over the bottom of the biscuit base to about halfway up the sides.
- Repeat for the two other fruit mixtures until you reach the top.
- Flatten the top layers with a palette knife or the back of a spoon.
- Chill for at least four hours or until set. Make up to 3 days in advance and store in the fridge. De-mould and remove the acetate strips just before serving.
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