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Frozen layered raspberry and blueberry vanilla cheesecake
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Prep Time:
275 minutes
Cook Time:
Total Time:
275 minutes
Festive cheesecake topped with stunning layers of frozen berries.
Ingredients:
  • 300g packet frozen blueberries, thawed
  • 300g packet frozen raspberries, thawed
  • 250g packet plain sweet biscuits
  • 125g butter, melted
  • 2 x 250g packets cream cheese, softened
  • 8.80 gm vanilla extract
  • 161.25 gm caster sugar
  • 83.33 gm thickened cream
  • Whipped cream, to serve
  • Fresh raspberries, to serve
  • Fresh blueberries, to serve
  • White chocolate curls, to serve
  • Icing sugar mixture, to serve
Instructions:
  • Prepare a 20cm round springform pan by greasing the bottom and lining the sides with baking paper.
  • Blend blueberries in a food processor until silky smooth. Transfer without straining. Mash raspberries in a bowl, strain through a sieve to remove seeds. Keep berry mixtures apart.
  • Prepare the food processor by washing and drying it. Crush biscuits until finely ground in the processor. Add butter and process until mixture is well combined. Press half of the biscuit mixture onto the base of the pan.
  • Whip cream cheese, vanilla, and sugar with an electric mixer until fluffy. Blend in the cream until thick. Transfer half the mixture to a separate bowl. Gently fold the blueberry mixture into one portion. Spread this over the biscuit base. Layer with the remaining cream mixture. Freeze for 15 minutes until set.
  • Gently mix the raspberry mixture into the remaining cheesecake mixture. Spread this mixture evenly over the biscuit layer. Cover the cheesecake with plastic wrap and freeze for at least 4 hours, or until firm.
  • Gently release the cheesecake from the pan onto a serving plate. Allow it to sit for 15 minutes. Add dollops of whipped cream, and garnish with raspberries, blueberries, and white chocolate curls. Sprinkle with icing sugar and serve promptly.

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