Prep 45 mins
Cook 0 mins
An easy cheesecake that will impress your guests. The tartness of the berries is a great mix with the richness of the creamy cheese filling. Make this cheesecake gluten-free by using gf ingredients and gf cookies for the base. You can also use other berries as variation to this recipe. To make the base of this recipe, I use 1 packet Freedom Foods Coconut Crunch biscuits and about 2/3 the wuantity of butter. I also use a 500 gram pack of frozen raspberries
- 180 g biscuits (cookies) or 180 g plain gluten-free biscuits (cookies)
- 100 g butter, melted (you may not need this full quantity)
Filling or Cream Cheese Layer
- 60 ml boiling water (1/4 cup)
- 19.71 ml gelatin, powder
- 2 (500 g) packet cream cheese or 2 (500 g) light cream cheese, at room temperature
- 125 g caster sugar, cuperfine sugar (1/2 cup)
- 600 ml thickened cream or 600 ml light thickened cream
- 14.79 ml fresh lemon juice
- 200 g frozen raspberries
- 59.14 ml caster sugar (superfine sugar)
- 14.79 ml lemon juice
- 300 g raspberries, defrosted
- 24.64 ml cornflour (gf if needed) or 24.64 ml cornstarch
- 118.29 ml water
- Spray and line a 20 cm springform round pan.
- Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter. Or you may add a small amount of water.
- Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
- Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool. Do not allow to set.
- Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
- Add the gelatine mixture and the lemon juice. Beat.
- Fold in the 200 grams of berries.
- Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
- Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
- Combine the cornflour/cornstarch and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
- Spread the berry topping over the cooled cheesecake. Spread evenly.Return the cheesecake to the fridge to set.
- Cheesecakes generally require at least 4 hours to set fully or leave overnight.