This pretty layered cheesecake could be considered dessert, but doubles up for afternoon tea or a celebration wedding lunch.
It seems a little time consuming, but once you have made the two fillings, it’s just a matter of setting a timer and adding another layer at the beep. Use fresh or frozen berries, depending on the season.
- 250g malt biscuits
- 150g melted butter
- ½ tsp cinnamon
- 1 tbsp gelatine, plus 2 tbsp water
- 250g frozen berries
- 1 cup sliced strawberries, plus extra for garnish
- ½ cup water
- 1 tbsp sugar
- 250g cream cheese, softened
- 1 can condensed milk
- 300g thickened cream
- 1 tsp vanilla paste
- 2 tsp gelatine, plus 2 tbsp water
1 Crush biscuits to fine crumbs in the food processor; add melted butter and cinnamon and process until well combined. Press into the base of a lined 21cm spring-form cake tin. Smooth with the base of a glass. Chill until required.
2 Sprinkle the first measure of gelatine over the water and let rest for 5 minutes.
3 Simmer the frozen berries, fresh strawberries, water and sugar for 3-4 minutes then remove from heat and stir in the gelatine, mixing until dissolved.
4 Sprinkle the second measure of gelatine over the water and let rest for 5 minutes, then heat gently until dissolved. Beat the cream cheese and condensed milk until creamy. Then beat in thickened cream, vanilla paste and dissolved gelatine.
5 Pour half of the cheesecake mixture over the chilled base and chill for 40 minutes, then set a spoon over half the berry mixture, chill for 40 minutes then, if set, gently spoon over the remaining cream cheese mixture, chill for 40 minutes, then when set, spoon over half the berries. Chill overnight or for at least 4 hours. Serve in slices with extra fresh berries, and a drizzle of honey.