Mixed Berries Cheesecake

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by: Raymund






Fresh blueberry, raspberry and strawberry cheesecake.




ingredients

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serves: 10

Crust

1 cup crushed graham crackers or malt crackers

2 tbsp unsalted butter

1/2 cup brown sugar

1/2 cup walnuts, roughly chopped

Toppings

1 cups fresh blueberries

1 cup raspberries

3 punnets strawberries

3/4 cup sugar

2 tbsp unsalted butter

2 tbsp lemon juice

1 tbsp cornstarch

Cheesecake

3 packs cream cheese, softened

2/3 cup powdered sugar

2 tsp vanilla extract

3 cups thickened cream

4 tsp unflavoured gelatine

1/2 cup hot water

Nutrition Facts
Mixed Berries Cheesecake

Servings Per Recipe: 10

Amount per Serving

Calories: 514

  • Total Fat: 31.8 g
  •     Saturated Fat: 16.7 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 89.7 mg
  • Sodium: 142.4 mg
  • Total Carbs: 56.2 g
  •     Dietary Fiber: 3.9 g
  •     Sugars: 44.8 g
  • Protein: 4.8 g
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preparation

1.  For crust, combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.

2.  Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)

3.  Chill in fridge for around 20 minutes.

4.  For toppings, place 1/2 cup of blueberry, 1/2 cup of raspberries, 2 punnets of strawberries and all other ingredients in a saucepan and cook in medium heat until all berries have broken down. Using a hand blender blend the berry sauce until smooth in texture, cook for 5 more minutes.

5.  Set aside and let it cool down before using.

6.  For cheesecake, place softened cream cheese in a bowl together with sugar and vanilla extract, now using an electric mixer beat the cheese until thoroughly mixed.

7.  Dissolve gelatine in hot water then add into the cream cheese mixture, continue to beat until mixture becomes fluffy.

8.  Now add thickened cream and fold until it’s evenly mixed.

9.  Pour over the prepared crust.

10.  Then top it with the berry sauce and mixed berries. Refrigerate for at least 6 hours before serving.

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