Triple berry cheesecakes

Triple berry cheesecakes

By
From
Boutique Baking
Makes
16 individual cheesecak es
Photographer
Georgia Glynn Smith

These stunning little cheesecakes are very easy to make and taste fabulous. They have a very light texture and consist of layers of strawberry, raspberry and blueberry

Ingredients

Quantity Ingredient

For the biscuit base

Quantity Ingredient
100g melted butter
2 tablespoons runny honey
200g digestive biscuits, finely crushed
1 teaspoon ground cinnamon

For the cheesecake

Quantity Ingredient
6 gelatine leaves
100ml blueberry puree
100ml raspberry puree
100ml strawberry puree
620g full-fat cream cheese
185g caster sugar
210g creme fraiche
640ml double or whipping cream

Equipment

Quantity Ingredient
16 5cm round dessert rings or mousse moulds
5cm deep acetate strips
3 plastic piping bags

Method

  1. Line the insides of the dessert rings or mousse moulds with the acetate strips.
  2. To make the biscuit base

    Melt the butter with the honey in a saucepan. Add the crushed biscuits and cinnamon and mix until combined. Carefully press a tablespoonful of the biscuit mixture into the bottom of each mould, keeping the sides as clean as possible.
  3. To make the cheesecake

    Place the gelatine leaves into a bowl and soak them in cold water. Gently warm each of the fruit purees separately, squeeze the water from the gelatine leaves and dissolve two leaves in each of the hot fruit purees. Set aside to cool.
  4. Place the cream cheese and caster sugar in a bowl and mix together until smooth and combined. Then add the creme fraiche. Whip the cream to a soft-peak consistency, taking care not to overwhip.
  5. Divide the cream cheese mixture into three equal parts. Once the fruit purées have cooled to room temperature, mix each one separately with a third of the cream cheese mixture, using a whisk. From this point, you must work quickly as the gelatine can set.
  6. Divide the whipped cream into three equal parts. Gently fold through each of the three cream cheese mixtures until combined.
  7. Starting with strawberry, followed by raspberry and then blueberry, layer the three fruit mixtures in the lined rings or moulds. I find it easier and neater to use piping bags to create the different layers. However, if you do not have piping bags you can carefully spoon the mixtures into the moulds instead.
  8. If using piping bags, fill a plastic piping bag with each mixture. Snip 2.5cm from the tip of the bag and pipe a layer over the bottom of the biscuit base to about halfway up the sides. Repeat for the two other fruit mixtures until you reach the top.
  9. Flatten the top layers with a palette knife or the back of a spoon. Chill for at least 4 hours or until set.
  10. You can make these cheesecakes up to 3 days in advance if stored in the fridge. De-mould and remove the acetate strips just before serving.
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