Yesterday I went out for dinner to celebrate my best friend’s birthday. His favourite type of cake is a blueberry cheesecake. I thought I’d do something a little different by creating a cake with two different layers. I also paired it with a strawberry sauce, which I thought added a nice touch to it. You can find the recipe for it here. I personally prefer a thin biscuit base, so if you prefer a thicker base or prefer the biscuit layer to cover the sides, then add more biscuit crumbs and butter accordingly. No Bake Berry Cheesecake with Strawberry Sauce Adapted from Philadelphia and J cupcakes Ingredients
- 1 cup sweet biscuit crumbs
- 80g butter, melted
- 500g of cream cheese, softened (at room temperature)
- 200ml heavy whipping cream
- 12g gelatine, ¼ cup boiling water
- ½ cup caster sugar
- ¼ cup strawberry puree
- ¼ cup blueberry puree
- Blueberries and strawberries, extra, for decorating (optional)
- Dried roses (optional)
- Mix the butter with the biscuit crumbs and press into the base of your lined and greased 18cm round spring form pan. Refrigerate.
- Beat the heavy whipping cream until soft peaks form.
- In a separate bowl, beat the cream cheese with the sugar with an electric mixer, until smooth.
- Fold in the whipping cream into the cream cheese batter.
- Separate the mixture into two bowls, evenly. In one of these bowls, mix in the blueberry puree and 6g gelatine, dissolved in 1/4cup of boiling water until well combined.
- Pour blueberry cheesecake mix into the springform and spread evenly. Chill the whole pan in the freezer for 5 minutes.
- Repeat step 5 with the other half of the cheesecake mixture, but with the strawberry puree. Pour the strawberry cheesecake mixture on top of the blueberry layer, spreading it out evenly on the top. Refrigerate the whole pan overnight to set.
- Remove from pan and serve with fresh strawberries and strawberry sauce, which you can follow here.