Berry Topped Cheesecake

    4 hours 30 minutes

    This is a wonderfully simple cheesecake that is topped with fresh berries. Perfect for a dessert or special afternoon tea.

    21 people made this

    Serves: 12 

    • Base
    • 180g butter biscuits, crumbled
    • 115g butter, room temperature
    • Filling
    • 10 sheets of gelatine
    • 250g cream cheese
    • 1 large lemon, zested and juiced
    • 1/3 cup (90g) sugar
    • 1 pinch salt, to taste
    • 2 cups (500ml) cream
    • To Serve
    • 350g mixed fresh berries
    • icing sugar for dusting
    • lemon balm leaves, optional

    Preparation:30min  ›  Extra time:4hours setting  ›  Ready in:4hours30min 

    1. Base: Mix the broken up biscuits well with the butter. Press evenly over the bottom of a 23cm diameter springform tin. Place in the refrigerator to harden.
    2. Filling: Leave the gelatine to soak in a few tablespoons of cold water for at least 5 minutes.
    3. Stir the cream cheese with the zest and the juice of the lemon, sugar and salt until creamy.
    4. Dissolve the soaked gelatine over a double boiler. Stir the dissolved gelatine into the cheese. Stir the mixture for several minutes until thickened.
    5. Meanwhile, whip the cream until stiff. Fold the whipped cream into the cheese mixture.
    6. Spread the mixture onto the chilled cake base. Leave the cake to stand in a cool place for at least 4 hours.
    7. To Serve: Remove the cake from the tin. Cover the cheesecake with berries and optional lemon balm leaves just before serving. Sprinkle with icing sugar.

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