Desserts Chocolate & Mixed Berry Cheesecake
Serves : 16
Preparation Time: 20 minutes
Cooking Time: 4 hours chilling time
Ingredients
- 300g chocolate digestives biscuits
- 100g butter, melted
- 350g low fat cream cheese
- 200g mascarpone
- 100g icing sugar
- 1 tbsp vanilla extract
- Zest of 1 orange
- 300ml double cream
- 400g mixed berries – strawberries, raspberries and blueberries
Nutrition
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Method
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Grease and line the base of a 20cm deep sided loose bottomed cake tin.
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Place the biscuits into a food processor and blitz to a fine crumb (or place in a plastic bag and bash with a rolling pin). Add the melted butter and blitz once more until totally incorporated.
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Tip into the cake tin, and flatten out to create a base covering, then draw the crumbs up the side to the top – you want an even coating but it can have a wriggly edge! Try to get the base as thin as possible, pressing down with a spoon, then draw the edges up from the bottom to make the sides as high as possible.
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Place in the fridge to set while you prepare the filling.
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Tip the cream cheese and mascarpone into a large bowl, then add the icing sugar, vanilla extract and orange zest and whisk until totally smooth and combined.
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Pour the double cream into a separate bowl and whip to firm peaks. Fold into the cream cheese mixture then beat once more so that you have a thick smooth mixture that will hold a firm peak.
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Take the chilled case from the fridge and spoon the cheese mixture into it, smoothing the top over. Place in the fridge to chill and set for at least 4 hours, or overnight.
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When set, carefully loosen the sides of the cake tin and slide the cheesecake onto a serving plate.
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Decorate with the berries.
