Recipe Laura Bakhtiarian | Photos Naomi Giatas
We’ve found a match made in Heaven
Time 4-6 hours
Serves 10-12
Ingredients
Base:
- 1¼ cups blitzed sweet biscuit crumbs
- 80g butter, melted
Filling:
- 500g cream cheese, softened
- 400g sweetened condensed milk
- 3 tsp gelatine, dissolved in ¼ cup boiling water
- 2 tsp vanilla bean paste
Berry coulis:
- 150g Foodland Mixed Berries, fresh or frozen
- 1 tbsp sugar
- 1 tsp lemon juice
Method
- Grease and line the base of a 22-centimetre springform tin.
- Combine biscuit crumbs with melted butter and press firmly into the base. Chill while preparing the filling.
- Beat softened cream cheese in a large bowl until smooth and creamy. Gradually add condensed milk, continue beating until well combined. Stir in dissolved gelatine and vanilla bean paste until smooth.
- Pour filling over the chilled base, smoothing the top with a spatula.
- Refrigerate for 4–6hours, or overnight, until set.
- In a small saucepan, combine berries, sugar and lemon juice. Cook over medium heat for 5–6 minutes until berries soften and start to break down, releasing their juices.
- Allow to cool slightly before transferring to a blender and blitzing until smooth. Strain if you desire a silky finish, then leave to cool.
- To serve, remove cheesecake from the tin and transfer to a serving plate. Drizzle berry coulis over slices of cheesecake or serve on the side.
We used: Fooland Mixed Berries
Foodland makes it easy to enjoy the best of the season all year round with their delicious mixed berries, available fresh or frozen. Bursting with natural sweetness and vibrant colour, they’re perfect for everything from breakfast smoothies and yogurt toppers to decadent desserts and baked treats.
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