Cheesecake with Red Fruits Recipe

Ingredients:

• 250g (9 oz) digestive biscuits
• 100g (3.5 oz) butter, melted
• 600g (21 oz) cream cheese, softened at room temperature
• 1 teaspoon vanilla extract
• 100g (3.5 oz) icing sugar
• 300ml (10 oz) double cream
• 250g (9 oz) red fruits (e.g. strawberries, raspberries, blueberries)

Instructions:

1. Crush the digestive biscuits in a bowl using the end of a rolling pin or food processor.
2. Melt the butter in a small saucepan or microwave and pour it over the crushed biscuits. Stir until completely coated.
3. Press the biscuit mixture firmly into the bottom of a 23cm (9 inches) springform cake tin. Use a spoon or the base of a glass to ensure it’s compressed and flat. Transfer to the fridge to chill whilst preparing the filling.
4. Beat the softened cream cheese in a separate bowl until smooth and creamy.
5. Gradually add the sifted icing sugar and vanilla extract to the cream cheese mixture and continue to beat until well combined.
6. In a separate bowl, whip the double cream until soft peaks form. Gently fold the cream into the cream cheese mixture until it’s evenly combined and there are no streaks of white or cream cheese left.
7. Pour the cream cheese filling over the chilled biscuit base and smooth over the top using a spatula or palette knife.
8. Place the cheesecake back into the fridge and leave to set for at least 2-3 hours, or preferably overnight, until firm.
9. Just before serving, wash and cut the red fruits. You can choose to decorate the cheesecake with the fruits however you like.

Verdict:

This no-bake cheesecake recipe is the perfect dessert for any occasion. The velvety smooth cream cheese filling with hints of vanilla pairs perfectly with the tanginess of the red fruits. It’s a crowd-pleaser that is easy to make and refreshing to eat.

Serving Suggestions:

Serve chilled cheesecake slices topped with a mixed berry compote or garnished with fresh raspberries. Dust with icing sugar before serving for an extra touch of indulgence. Enjoy!