Indulge in the festive spirit with a no-bake Berry Cheesecake
Ingredients
For the crust
2 cups (250g) plain biscuits, crushed
6 tablespoons unsalted butter, melted
For the cheesecake
· 250g strawberries, washed, stemmed and halved
· 115g blueberries, washed
· 115g raspberries, washed
· ¾ cup (150g) sugar
· 3 tablespoons cornflour
· 680g cream cheese, softened to room temperature
· ¾ cup (150g) sugar
· 2 teaspoons vanilla extract
· Pinch of salt
· 1 cup cream, cold
Instructions
Combine the strawberries, blueberries, raspberries in a blender or food processor. Puree and until smooth. Press through a fine-mesh sieve into a medium saucepan and discard the pulp.
Whisk in the sugar and cornflour and cook over medium heat until very thick and jammy, about 10-15 minutes. Set aside to cool to room temperature.
Line a 22cm springform pan with baking paper.
Combine the crushed plain biscuits and melted butter in a medium bowl. Stir to fully coat the crumbs in the butter. Press tightly into the bottom and 2.5cm up the sides of the prepared pan. Freeze while you make the filling.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the cream cheese, sugar, vanilla, and salt together on medium speed until smooth and creamy.
In a separate medium bowl using a handheld electric mixer, beat the cold heavy cream on medium-high speed until stiff peaks form.
Add the berry jam to the filling. Continue to mix until well incorporated
Using a spatula, gently fold the whipped cream into the cheesecake mixture until fully combined.
Spread the filling into the prepared crust.
Cover and refrigerate for 6-8 hours or overnight until fully chilled and set.
Just before serving, garnish with berries and whipped cream if desired.
Make Ahead Tip
The assembled cheesecake will keep for up to 5 days stored covered in the refrigerator.
After the cheesecake has been refrigerated for 8 hours, you can transfer it to the freezer. Wrap the entire pan in plastic wrap followed by a layer of aluminum foil.
It will keep for up to 3 months. Thaw in the refrigerator overnight before serving.