Cheesecake or Cheese Dessert:
I’ve always loved cheesecake, but I sometimes find the New York style baked cheesecake a bit too heavy and I don’t know, “gluggy”..
I enjoy my cheesecakes more like a dessert than like a cake.
I call this a berry cheesecake.
I prefer a biscuit base rather than a pastry base because I find it lighter, and again it’s more like a dessert:
Getting the Basics Right!
Crushed wheaten biscuits with melted butter and white, milk and dark choc chips do the trick to make a tasty, buttery and flavoursome base.
The filling is delicious – tangy, creamy and fruity but definitely not too sweet!
Creaming it Right!
Cream cheese is beaten together with brown sugar, lemon zest, lemon juice and vanilla.
Whipped thickened cream is folded through with broken up crunchie bars and more choc chips into the cream cheese mixture and poured into the biscuit base.
Topping it off:
This is chilled while the berry topping is prepared.
Some frozen berries are placed in a saucepan with 1/3Cup gof raw sugar and a teaspoon of vanilla.
The berries are stewed gently until they thicken.
When the berries are cooled spread them across the cream cheese base:
It can be used for a fancy application or for a weekend spoiling!
This dessert has been very popular this year at family gatherings!
Serve and Enjoy!
Either way it is absolutely delicious and so simple to make!
1/2 packet of wheaten biscuits, or similar
Handful of a mixture of milk, white and dark choc chips
100gm of melted butter
1 pack of cream cheese
150ml thickened cream
1 cup brown sugar
Zest and juice of 1 lemon
1 teaspoon vanilla essence
2 Crunchie bars or equivalent
Handful of white, milk and dark choc chips
Pack of frozen berries
1/3 cup raw sugar
Mixed fresh berries for serving
1. Melt the butter
2. Crush 1/2 packet of wheaten biscuits
3. Add butter to crushed biscuits and press into the cake tin
4. Place in refrigerator to chill
5. Whip creamed cheese with 3/4 cup of brown sugar, gradually add lemon juice, zest, and vanilla essence
6. In a separate bowl, whip the thickened cream with the remaining 1/4 cup brown sugar
7. Fold the whipped cream into the creamed cheese mixture and add the broken Crunchie Bars and choc chips
TOP TIP: treat this part of the process delicately and do not over-fold
8. Spread evenly over the biscuit base and place back in the refrigerator to chill
9. Put frozen berries in saucepan with raw sugar, vanilla – and you can add a squeeze of lemon if you feel so inclined for extra tang – and simmer slowly, stirring very gently now and then
10. Berry mixture will become watery and then will gently bubble down to be nice and thick
TOP TIP: a spoonful of butter added to the berries will help them to thicken
Allow berry mixture to cool off, which usually takes about two hours, but can be sped up by placing the saucepan in a sink of cold water.
11. Spread cooled berry mixture over creamed cheese mixture and serve, either with fresh berries or as is!
Thank you for visiting my little corner of the web – I would love to hear from you so why not leave a comment to discuss such things?