Fruits of the Forest Cheesecake
Cook: 4 hrs refrigeration
- 300g digestive biscuits, crushed
- 120g butter, melted
- 600g soft cheese
- 100g icing sugar
- 1 tsp vanilla extract
- 280ml double cream
- 500g pack frozen fruits of the forest, defrosted and drained
- 4 tbsp caster sugar
Butter the base and sides of a 20cm springform cake tin and line with baking parchment. In a bowl, mix together the biscuit crumbs and melted butter. Tip them into the prepared tin and spread evenly over the base, pressing down firmly. Chill in the fridge for 1 hour.
Place the soft cheese, icing sugar and vanilla extract in a bowl. Beat with the Zyliss Quick Whisk until thick and smooth. Gradually whisk in the cream and continue beating until thoroughly combined. Spread the mixture over the biscuit base and leave to set in the fridge overnight.
Meanwhile prepare the topping. Place the drained fruit in a saucepan with the sugar. Heat gently until the sugar has dissolved. Cook for a minute until the fruit is beginning to soften and release its juice. Return the juice to the pan and allow to bubble for two or three minutes until reduced and sticky. Return the fruit to the pan and mix to combine. Leave to cool.
When ready to serve, remove the cheesecake from the tin and place on a serving plate. Spoon the fruit over the top.