Mixed Berry Cheesecake with Kiwi
By BerryWorldThis beautiful cheesecake is the perfect centre piece to impress guests. With its pale pink colour, a bounty of berries and a pop of kiwi berries on top it’s delicious too.Time and servings
Ingredients
10 total- 400 g of cream cheese
- 1 kiwi,peeled & sliced
- 125 g of digestive biscuits
- 75 g of ginger biscuits
- 100 g of butter, melted
- 100 g of berryworld strawberries, plus extra to decorate
- 100 g of berryworld raspberries, plus extra to decorate
- 100 g of berryworld blueberries, plus extra to decorate
- 150 g of icing sugar
- 300 g of double cream
Method
5 stepsStep 1
Line the bottom of a 23cm springform cake tin with grease-proof paper. Put the biscuits into a food processor and whizz into crumbs. Pour in the melted butter and whizz again then tip into the cake tin. Use the bottom of a glass or back of a spoon to press down evenly then refrigerate to set.
Step 2
Put the strawberries, raspberries and blueberries into a pan with the icing sugar and heat. Stir and mash the berries until they break down, allow to bubble for a few minutes until the mixture looks like jam. Allow to cool for a few minutes then sieve into a bowl and leave to cool.
Step 3
Beat the cream cheese and cream together then whip in the berry juice until well combined.
Step 4
Spoon the cream mixture over the biscuit base, level the top and return to the fridge to set for 2 hours or until firm
Step 5
To serve, carefully remove the cake tin, use a pallet knife to separate the grease-proof paper from the base. Slide onto a serving plate and top with the kiwi and extra strawberries, raspberries and blueberries. Note: Edible flowers look great on this cheesecake too.