NZ Woman's Weekly

Berry cheesecake

Serves 12 to 16

200g digestive biscuits
¼ cup sugar
½ tsp cinnamon
100g butter, melted

Filling
1 cup boiling water
85g packet berry jelly crystals
375g cream cheese
½ cup caster sugar
3 cups berries, such as raspberries or blueberries (fresh or defrosted from frozen)
300ml cream

1. Crush biscuits in a food processor or with a rolling pin. Mix with sugar, cinnamon and melted butter. Press firmly into the base of a 24cm springform cake tin. Wrap a paper collar around the inside of the tin to enclose the filling.

2. Sprinkle jelly crystals over measured boiling water in a small bowl or cup and stir until dissolved. Set aside to cool to room temperature.

3. Beat cream cheese and sugar until smooth. Beat in the dissolved jelly. Whip cream to stiff peaks and fold into the filling mixture. Fold in the berries.

4. Pour filling over prepared base and refrigerate for at least six hours but preferably overnight to set.

About Andrew McNulty

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