About this recipe:A wonderful no bake cheesecake recipe. On a summer's afternoon, for me there is little better than a big piece of cheesecake with berries. Here is our family recipe, so you can all experience this bliss!
175g butter biscuits or sponge fingers, crumbled
115g butter, room temperature
10 sheets of gelatine
250g cream cheese
zest and juice of 1 large lemon
1 pinch of salt
350g mixed fresh berries
icing sugar for dusting
lemon balm leaves, optional
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Method Prep:30min › Extra time:4hr chilling › Ready in:4hr30min
For the base: Mix the broken up biscuits or fingers well with the butter. Press evenly over the bottom of a 23cm diameter springform tin. Place in the refrigerator to harden.
For the filling: Leave the gelatine to soak in a few tablespoons of cold water for at least 5 minutes.
Stir the cream cheese with the zest and the juice of the lemon, sugar and salt until creamy.
Dissolve the soaked gelatine over a double boiler. Stir the dissolved gelatine into the cheese. Stir the mixture for several minutes till thickened.
Meanwhile, beat the cream until stiff. Fold the whipping cream into the cheese mixture. Spread the mixture onto the chilled cake base.
Leave the cake to stand in a cool place for at least 4 hours.
Remove the cake from the tin. Cover the cheesecake with berries and optionally balm leaves just before serving. Sprinkle with icing sugar.