Berry Cheesecake - a podcast by Karen Naylor

BERRY  CHEESECAKE  RECIPE
Cooking Time- 50 mins          Refrigeration time – 3 hrs + 5 hrs                Serves -  16
Ingredients
. 400g (14oz) digestive biscuits
. 40g (1 1/2oz) brown sugar
. 200g (7oz) unsalted butter
. 2 tsps cinnamon
· 600mls (21oz) creme fraiche
. 370g (13oz) cream cheese
. 140g (5oz) icing sugar
. zest and juice  1 large lemon
· 25g (5 teaspoons)  gelatine powder
. 50mls (5 dessert spoons)  boiling water
. 500g (18oz) frozen blackberries thawed
. 30g (6 teaspoons)  gelatine powder
. 60mls (6 dessert spoons)  boiling water
. 1/2 cup of sugar
. 1/2 cup of water
. fresh raspberries, strawberries and blueberries to decorate
Method
. Place the biscuits, cinnamon and sugar into a seal proof bag and using a rolling pin crush until fine crumbs form.
. Melt the butter and pour into the biscuit crumbs. Mix until well combined.
. Place the crumbs into a springform cake pan and compact down.
. Put the cheesecake pan into the fridge to set for a few hours.
. In a medium sized bowl add the room temperature cream cheese and icing sugar. Beat together with a wooden spoon until smooth and lump free.
. Zest and juice the lemon and place into the bowl with the cream cheese. Mix to combine.
. Add the creme fraiche and mix until combined.
. Dissolve the powdered gelatine in the boiling water and add to the mixing bowl, stirring to combine.
. Pour the cheesecake filling on top of the cheesecake base and smooth.
. Place into the fridge for 3 hours to set.
. Meanwhile squash the thawed blackberries through a sieve into a medium sized bowl.
. Make a sugar syrup using the sugar and water by boiling until sugar is dissolved. Add to the berry juice.
. Dissolve the gelatine in the boiling water and put into the berry juice. Mix until combined.
. Pour the berry mixture on top of the cheesecake and place into the fridge to set for 5 hours or overnight.
. Decorate with fresh red fruit.

NOTES
Tips
Unless you have a blender I recommend only using blackberries as they easily squash down into a juice through a sieve. Strawberries, raspberries and blueberries are very difficult to juice - I know as I have tried.
Creme Fraiche is a sort of French version of sour cream. It has a more velvety consistency than sour cream because it is higher in butterfat and it is less tangy. It is also very stable and doesn't split in high temperatures.
You can substitute Creme Fraiche for thickened or whipping cream but you will need an electric mixer (there is too much volume to whip by hand with a whisk). Use 100mls less than the Creme Fraiche amount and whisk until the cream has a fluffy consistency - don't whip it to form soft peaks.
Dietary Requirements
This recipe is gluten free.
Storage Requirements
At room temperature - to ensure this remains food safe, this cheesecake can only remain at room temperature for 2 - 4 hours depending on the temperature of the room.
Refrigerate - This cheesecake can be made up to 3 days in advance for best flavour and texture and needs to be consumed within 5 days of making.
Freezer –  this cheesecake is not suitable to freeze because of the gelatine in the jelly.


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