LEMON BERRY NO-BAKE CHEESECAKE
 
 
Ingredients
  • FOR THE BASE:
  • 11 digestive biscuits (or a buttery biscuit alternative)
  • 2 tbsp coconut
  • 100g butter, melted (1/2 cup)
  • FOR THE CHEESECAKE:
  • 300ml whipping cream (11 fl. oz)
  • 1 X 250g packet cream cheese, softened (9 oz)
  • ¼ cup caster sugar (55g)
  • Zest and juice of 1 lemon
  • 3 gold strength gelatine leaves (or 1 sachet/3 tsp powdered gelatin)
  • ¼ cup warm water (63g)
  • FOR THE TOPPING:
  • 1 - 1½ cups berries of choice
  • Honey, for drizzling (optional)
Method
  1. Grease and line the base and sides of a 22cm (8½ inch) springform tin with baking paper.
  2. To make the biscuit base, blitz the digestive biscuits and coconut in a food processor until fine (alternatively, crush up in a zip lock bag with a rolling pin). Transfer to a medium bowl and mix in the melted butter.
  3. Press evenly into the base of the prepared tin and refrigerate.
  4. To make the cheesecake filling, use a stand mixer fitted with whisk attachment (or hand beaters) to whip the cream to medium peaks. Transfer to a clean bowl and refrigerate.
  5. Place the cream cheese, sugar, lemon juice and zest in the bowl of the stand mixer and beat with a paddle until smooth and creamy (you can also use hand beaters).
  6. Meanwhile, place the gelatin leaves in a bowl of cold water until soft. Squeeze out the excess water and then place into the ¼ cup warm water. Stir to dissolve (if using powdered gelatin, simply stir gelatin into warm water till dissolved).
  7. Add the gelatin mixture to the cream cheese and beat for 1 minute.
  8. Fold in the whipped cream by hand.
  9. Spread the cheesecake mixture evenly over the base and refrigerate for 8 hours, or preferably overnight.
  10. To serve, remove the cheesecake from the tin and scatter the berries over the cheesecake. Optionally, drizzle with a little honey.
  11. Keep refrigerated. Serves 8.
  12. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/03/25/lemon-berry-no-bake-cheesecake/