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Summer berry cheesecake
Summer berry cheesecake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Impress with a decadent Christmas summer berry cheesecake.
Ingredients:
  • 200g plain sweet biscuits, coarsely broken
  • 150g buttersnap biscuits, coarsely broken
  • 150g melted butter
  • 150g frozen raspberries, defrosted
  • 180g white cooking chocolate, chopped
  • 500g cream cheese, softened
  • 215g caster sugar
  • 3 eggs
  • 250g ctn mascarpone
  • 300g ctn sour cream
  • 2-3 drops pink liquid food colouring
  • Fresh fruit (strawberries, raspberries, blueberries and cherries), to decorate
  • Icing sugar mixture, to dust
Instructions:
  • Place a round 20cm springform pan on a sheet of baking paper and trace its base. Cut out the circle and line the base and sides of the pan with the baking paper for easy release.
  • Pulse the combined biscuit in a food processor until it forms fine breadcrumbs. Add butter and process until fully mixed. Transfer the mixture to the pan and use a straight-sided glass to evenly press it onto the base and sides. Chill in the fridge for 30 minutes.
  • Process the frozen raspberries in a food processor until smooth. Strain the mixture through a fine sieve into a jug, pressing with a spoon to extract as much pulp as possible.
  • Melt the chocolate in a heatproof bowl over simmering water, stirring with a metal spoon until smooth.
  • 1. Preheat the oven to 160°C. 2. In a food processor, blend the cream cheese and sugar until smooth. 3. Gradually add the eggs, one at a time, and mix well after each addition. 4. Mix in the mascarpone and sour cream until well combined. 5. Add the melted chocolate and mix until just combined.
  • Divide the mixture evenly into two medium bowls. Stir the raspberry pulp into one bowl until well combined. Mix in the pink food coloring until fully incorporated.
  • Spread half of the cream cheese mixture over the prepared base. Then, pour half of the raspberry mixture on top. Repeat the layers with the remaining cream cheese and raspberry mixtures. Swirl gently with a skewer to create a beautiful marbled pattern.
  • Place on a baking tray and bake for 1 hour until just set. Allow to cool in the turned-off oven with the door slightly open for 2 hours. Chill in the fridge to set completely.
  • Place the cheesecake on a serving plate and generously top it with a mixture of fresh berries. Finish with a light dusting of icing sugar for the final touch.

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