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Berry Cheesecake  CD  DP  North American   20mins plus chilling


Serves   8      Cold  Fruit  Dessert  Pudding  Nth. America  US  USA   



   50g/2oz Butter

   2 teasp Golden Syrup

   175g/6oz Digestive Biscuits, crushed

   375g/13oz Fresh Berries e.g. Blueberries,

   Tayberries, Loganberries,  Raspberries

   1 tbsp Water

   375g/12oz Full Fat Soft Cheese

   50g/2oz Caster Sugar

   2 tbsp Lemon Juice

   11g/1/2oz Packet Gelatine

   3tbsp Hot Water

   140ml/5fl.oz. Double Cream, whipped




1. Place the butter and golden syrup in a medium saucepan and heat until the butter has melted. Stir until well blended then add the crushed biscuits and mix well.


2. Transfer the mixture to a very lightly buttered 20cm/8inch loose-bottomed tin and press firmly and evenly into the bottom to form a crust. Chill for 20 minutes.


3. Meanwhile, place most of the berries (reserving some for decoration) and 1 tablespoon of water in a saucepan. Bring to the boil then reduce the heat and simmer gently for 5 minutes.


4. Transfer the fruit to a blender and purée. Alternatively, pass through a sieve. Set aside and leave to cool.


5. In a small jug, dissolve the gelatin in 3 tbsp Hot Water.


6. In a large mixing bowl, beat together the cheese, sugar and lemon juice. Stir in the cooled berries and whipped cream, then slowly pour in the dissolved gelatin, in a continuous stream, stirring constantly. Mix thoroughly.


7. Spoon the cheese mixture into the biscuit lined tin and return to the refrigerator for approximately 2-3 hours, until set.


8. To serve - Remove from the tin and transfer to a serving platter. Decorate with the reserved whole fruit.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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