NO-BAKE CHEESECAKE INGREDIENTS
SERVES 8-10. PREP 45 MINS. COOK 10 MINS
CHOCOLATE
• 180g unsalted butter
• 400g chocolate biscuits
CHEESECAKE
• 360g thickened cream (35% fat)
• 820g full-fat cream cheese, softened to room temperature
• pinch of salt
• ½ tsp ground nutmeg
• 1 tsp vanilla bean paste
• 100g caster sugar
• 15g icing sugar
• 60g Bulla Dollop Cream or mascarpone cheese
• 10g fresh lemon juice
BERRY
• 125g raspberries, fresh or frozen
• 95g strawberries, diced
CRUMB CASING COMPOTE
• 45g cherries, fresh or frozen, diced
• 95g blackberries cut in half or blueberries
• 1g cinnamon stick
• 1 tsp vanilla bean paste
• 40g caster sugar
• 200g dollop cream or whipped cream, to decorate
• 200g assorted fresh berries and cherries, to decorate
• icing sugar for dusting
METHOD
1 For the chocolate casing: Melt the butter and cool slightly. Crush the biscuits and combine with the butter. Press into the base and sides of a spring form tin that has been sprayed with oil and lined with baking paper.
2 To make the cheesecake: In the bowl of a stand mixer fitted with a whisk attachment, semi-whip the cream and set aside in the fridge.
3 Place the cream cheese into the bowl of a stand mixer fitted with a paddle attachment and mix on a medium speed until the cream cheese has softened. Add the salt, nutmeg, vanilla, and sugars together and mix on a medium speed until smooth and creamy. Scrape down the bowl as needed. Add the Bulla Dollop Cream and lemon juice. Beat until smooth and combined. Remove the bowl from the mixer and fold the semi-whipped cream in by hand using a spatula.
4 Place a third of the cheesecake mixture into the crumb casing, then
place a third of the compote on top and marble it through with a skewer. Repeat the process with the rest of the cheesecake and compote so that there are 3 layers of each, finishing with the compote. 5 Place in the fridge for a minimum of 12 hours or overnight to set.
6 For the compote: Place all the ingredients in a saucepan. Heat until the sugar is dissolved and continue cooking on a low heat for 6 to 10 minutes until the compote thickens. Cover with plastic wrap touching the surface and allow to cool at room temperature.
7 Just prior to serving, unmould the cheesecake, place it on a serving plate and top with Bulla Dollop Cream and assorted berries and finish with a dust of icing sugar.