• sweeterbytheseason

Very Berry no bake Cheesecake

A very berry creamy cheesecake with a hazelnut praline biscuit base. All the fruits from strawberries to blackberries, this will give you your berry fix! A super simple recipe that takes no time at all to make, and no time at all to eat! I've used, strawberries, raspberries, blueberries, blackberries and blackcurrants to make the berry puree for this recipe, you will get the best flavour from fresh berries especially in summer as they are all in season. However if you are struggling to get them all, you can easily use the frozen berry mixed bag, they are perfect for this and if you check the label, they are usually British berries too!


This recipe the base is pretty special, so often a cheesecake base is just digestive biscuits and butter and nothing much more. However, I thought that I would spice it up a bit and make it so much more interesting! I've added in some chopped hazelnuts, and praline powder to give it a lovely nutty flavour. You can get praline powder online at www.meilleurduchef.com or any other food specialist website. If you can't find any then that's ok! I will taste just as delicious without!


You will need 20cm loose bottomed tin


Ingredients:

For the base:

170g Digestive Biscuits

20g Chopped Hazelnuts

10g Praline Powder

1/2 tsp. Salt

100g Butter

For the Compote:

400g Mixed Berries

50g Sugar

1 tsp. Honey

Pinch of Salt

For the Filling:

400g Cream Cheese

100g Icing Sugar

240g Double Cream


Method:

1. Firstly, let's make the base. In a food processor or using a rolling pin, bash the biscuits until you get a fine crumb.

2. Melt the butter in a pan, add to the biscuit crumb, along with the hazelnuts, praline powder and salt. Mix together until all incorporated.

3. Pour into the tin, and press down into the base, making sure it is level and well tightly packed. Place in the fridge and leave to set.

4. For the compote, place the berries, sugar, salt and honey in a pan and bring to the boil, then lower to a simmer, and cook for about 5 minutes until the berries have softened completely. Mash a little with a fork just so there are no large lumps of berries in the compote as you want it to be quite smooth. Leave to cool completely.

5. To make the filling, whisk together the cream cheese and icing sugar. In a separate bowl, whisk the double cream to medium peaks. Fold the cream into the cream cheese mixture. Add 60g of the compote into the mix.

6. Using a spatula to pour the mixture into the tin with the biscuit base. Level off with a palette knife. Add 100g of the compote to the top of the cheesecake. Using a cocktail stick or skewer, marble the compote through the cheesecake mixture. Add more or less compote depending on how fruity you want it to be!

7. Leave to set in the fridge for a couple hours. Remove from the fridge and serve with the remaining compote!


Enjoy!



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