Berry Cheesecake Recipe
125g plain sweet biscuits, crushed
60g butter or margarine, melted
375g cream cheese (light is fine), softened
375ml evaporated milk, chilled
300g mixed berries, washed
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon gelatine
1/4 cup hot water
1 tablespoon icing sugar (for garnishing)
Mix the biscuit crumbs with the butter (or margarine) until well combined.
Press the biscuit mixture in the base of a 22cm springform pan.
Refrigerate until firm (approximately 2 hours).
Beat the cream cheese and the sugar together until they form a smooth texture.
Gradually beat in the evaporated milk and vanilla.
Dissolve the gelatine in hot water, then cool before beating into the cream cheese mixture.
Pour the cheesecake mixture over the biscuit crumbs in the springform pan.
Refrigerate until set (approximately 4 hours).
Immediately before serving, sprinkle berries on your cheesecake and dust the cheesecake and berries with a little sifted icing sugar.
Serves: 10.
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