Before traveling I always empty the fridge and try to cook everything in it to avoid wasting food. What do I see? Clotted cream, cream cheese and some red berries… a cheesecake is in order!
It was my first cheesecake but it looked nice enough and it tasted amazingly!
Red Berries Cheesecake (serves 8)
- 1 cup of crushed plain biscuits (Malted milk or Digestive for example)
- 5 full tbsp of melted butter
- 2 full tbsp of brown sugar
- 500g of cream cheese (Philadelphia for example)
- 300g of clotted cream (can be replaced by thick whisked cream)
- 8 full tbsp of icing sugar
- 100 g of blackberries
- 150 g of raspberries
- 5 tbsp of sugar
- Strawberries to decorate
- In a bowl mix the crushed biscuits with the melted butter and the bown sugar. You should bet a sandy mixture. Depending on the type of biscuits you use you might need to add a bit more of melted butter.
- Cover the base of a 20cm (8”) springform cake tin with the biscuits mixture. Press the mixture into the bottom of the tin. You can use a tart pan or even do individual doses into small bowls.
- In a bowl mix the cream cheese with the clotted cream and add the icing sugar.
- Lay this cream on top of the crushed biscuits. Smooth over with a spatula. The total height of the sweet should be around 4cm (1.5”) now.
- Cover the cake tin with some cling film and put it in the fridge.
- In a small pan heat the berries with the sugar. Stir and, as the berries soften up, mash them. In case this mixture gets too thick add a bit of water. Wait for it to cool completely. I always prefer to do my own jams but you can also use some bought bottled jam.
- After the jam is completely cool, gently put it on top of the cream and reserve in the fridge for at least 5 hours before serving.
- Before taking out of the bake tin, pass a knife through the boarders of the tin in order to guarantee that the cheesecake will separate easily from it. Decorate with fanned strawberries.