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Summerberry Cheesecake

Last year was a great year for raspberries (red and yellow) and blackcurrants in our garden. So much so that many were frozen as we couldn't eat them all. However, this year the weather's not been so kind. This dessert made use of some of last year's frozen berries.

The top layer is the blackcurrants, blitzed with a splash of creme de cassis. The middle layer is cream cheese with the blitzed raspberries and the biscuit layer is digestives mixed with melted butter and white chocolate.

Recipe

Base layer (make this first so it can set in the fridge)

Take 125g of digestive biscuits, 30g butter and 60g of white chocolate. Blitz the biscuits until they look like fine breadcrumbs. Next melt the butter with the chocolate on a low heat (lowest heat setting on your hob) keep stirring once it starts to melt. Once melted take off the heat immediately, pour in the biscuit crumbs and mix together.

Take a cake tin, or a glass or porcelain roasting dish, line the base with greaseproof and then pour in the chocolate, butter and biscuit breadcrumb mix. Spread the mix, as it cools, over to the edges and corners until a neat layer covers the whole dish. Now let this set in the fridge whilst you prepare the cream cheese and raspberry filling.

Raspberry layer

Take 400g raspberries and puree in a blender, add some raspberry liqueur (if you have it) and pass the mixture through a sieve to remove the seeds. Put the puree into a small saucepan and set aside.

In a mixing bowl, place 225g of caster sugar with 500g of cream cheese. Beat this together until smooth.

In another mixing bowl, pour 300ml of double cream and whisk to soft peaks. Once at soft peak stage, take 4 sheets of gelatine in a measuring jug and cover with cold water. Whilst the gelatine soaks in the water, put the saucepan with the raspberry puree on to the stove on a medium heat.

Once the raspberry puree is warm (40-50 degrees celsius is ideal) - do not boil - take it off the heat. Drain the gelatine out of the water and stir the gelatine into the warm puree until totally absorbed.

Now, gradually pour the warm puree gelatine mix into the whipped cream (a little at a time) and whisk it in, as you do this the cream will become a nice uniform pink colour. Once all of the puree has been whisked into the cream fold this mixture into the cream cheese and sugar.

Once all of the mixtures have been combine and you have a nice uniform colour of raspberry cream cheese layer, put this on top of the biscuit base by gently shaking the dish to help evenly spread the mixture.

Let this set (ideally overnight) in a fridge so that the gelatine has enough time to set the layer.

Blackcurrant topping

Take 200g of blackcurrants, puree in a blender, add some blackcurrant liqueur (if you have it) and pass the mixture through a sieve to remove the seeds. Put the puree into a small saucepan and set aside.

Meanwhile, soak 4 leaves of gelatine in cold water. Whilst they soak put the saucepan of blackcurrant puree on a medium heat. Once this warms up to about 40-50 degrees celsius then stir in the drained gelatine until totally absorbed. Once this is done pour the mixture over the raspberry cream cheese layer and allow to cool. Ideally this needs an hour or two to set firm.

Once the topping has set then the cheesecake is ready to enjoy.

Bon appetit.


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