BLACKBERRY AND BLUEBERRY CHEESECAKE
This patisserie-worthy no-bake cheesecake is simple to make and tastes divine.
Preparation 25 minutes, plus chilling Cooking about 15 minutes Serves 12
50G BUTTER, MELTED, PLUS EXTRA TO GREASE 250G OREO BISCUITS
FOR THE CREAM CHEESE AND CHERRY LAYERS
200G BLUEBERRIES
350G BLACKBERRIES
150G CASTER SUGAR
FINELY GRATED ZEST AND JUICE 1 LEMON 400G FULL-FAT CREAM CHEESE
250G PACK MASCARPONE
300ML DOUBLE CREAM
3 SHEETS FINE-LEAF GELATINE (WE USED COSTA)
TO SERVE, OPTIONAL
BLACKBERRIES BLUEBERRIES GOLD LEAF
1 Lightly grease and line a deep 20cm round cake tin with baking parchment. Whizz the Oreo biscuits in a food processor until finely crushed (alternatively, bash them in a food bag with a rolling pin). Add the melted butter and whizz; mix to combine. Press into the base of the lined tin, levelling with the back of a spoon. Chill.
2 Heat the berries, 25g of the sugar, lemon juice and 100ml water in a pan until the sugar dissolves. Bubble for about 10 minutes until the blackberries are completely mushy. Push through a fine sieve, working the pulp well; discard the seeds and cool the juice.
3 Using a handheld electric whisk, in a large bowl, beat the cream cheese, mascarpone, double cream, remaining sugar and lemon zest until very stiff. Add 150ml of the berry juice (reserve the remainder), beating the mixture until firm again. Spoon on to the biscuit base and level, making sure the mixture touches the sides. Chill for 1 hour.
4 To make the jelly layer, soak the gelatine in cold water for 5 minutes. Make up the remaining berry juice to 275ml with water. Heat in a small pan until hot. Take off the heat. Lift out the gelatine and squeeze out the excess water. Stir into the berry juice to dissolve. Cool for 10 minutes, then gently pour on to the cheesecake, swirling to cover. Chill to set fully for 6 hours or, ideally, overnight.
5 To serve, transfer the cheesecake to a serving plate or cake stand. Decorate with the extra berries and gold leaf, if you like. Serve in slices.