Raspberries, blackcurrants, cherries and other seasonal fruit are just starting to make an appearance in supermarkets again but if you can't wait until summer to indulge, and don't fancy the frozen variety, you may wish to try the tinned version.
We were sent some fruit fillings from Princes and I decided to create a delicious, and very simple, no-bake cheesecake - perfect for garden parties and to accompany late lunches in the sun.
220g biscuits (I used Hobnobs)
600g soft cheese (I used original Philadelphia)
100g icing sugar
1tsp vanilla extract
300ml double cream
200g mixed berries (I used half a tin of Princes' Summer Fruit Filling)
- Line a 20cm springform tin with baking paper
- Crush the biscuits into crumbs in a mixing bowl
- Melt the butter in a pan on a low heat and then pour into the bowl with the biscuits
- Ensure all of the biscuits are well coated with butter and then transfer the mixture into the lined tin
- Pat the mixture down and ensure it is level and then place the tin in the fridge to chill for a few minutes while you prepare the topping
- Place the soft cheese, icing sugar and vanilla into a bowl and mix together then add in the double cream, stirring thoroughly until combined.
- Tip the mixture into the tin on top of the biscuit mix and level it out. Tip: Give it a wiggle to remove any bubbles and to help the mixture flatten out
- Place in the fridge and leave to chill for 8+ hours
- Pour over the fruit filling once fully set and serve
|Standard sized cheesecake|
What is your favourite flavour cheesecake?