Fantastic very berry no bake cheesecake

berry cheesecake summer recipe

Refreshing summer cheesecake for days when it’s too hot to use your oven

My friend Hanna invited me to her lake house last weekend for some swimming and BBQing. When I asked her what to bring her reply was just one word: “cheesecake”. Now the instructions were clear, but when it’s hot outside nobody wants to turn on the oven to bake a cake. The solution: go with this awesome and easy no bake cheesecake.

What is great is that the curd cheese is super light and refreshing, add some lime and it gets even better. The cookie base adds just the right amount of sweetness and then you have all these fresh berries (aka lots of vitamins, let’s not forget about the health benefits, guys 😉 ) on top – it’s awesome, really!

As of ingredients, you can use any kind of berries in your preferred composition, I just picked raspberries, strawberries, blackberries and blueberries, because I wanted to have a different colors and I really like these ones. However, red and black currants, gooseberries or cherries are fine, too.

It shouldn’t take longer to prepare the cake than around 20 minutes (+cooling time), so let’s get started, shall we? 🙂

Ingredients

150g digestive biscuits or butter cookies, finely crushed
90g butter, melted
750g curd cheese, at room temperature
150g cream cheese, at room temperature
9 gelatine leaves, soaked in cold water
juice and zest of 2 limes
1 vanilla pod, scored lengthways and seeds removed
60g sugar
200g raspberries
150g strawberries
125g blueberries
125g blackberries
3 tbsp berry jam (I had some homemade redcurrant-strawberry, but any kind is fine)

berry cheesecake summer recipe

Method

1. Mix biscuits and butter in a bowl and press into the base of a 26cm / 10 inch springform cake tin. Place in the freezer and leave to cool for at least 10 minutes.

2. In the meantime, combine cream cheese, curd cheese, lime juice and zest, sugar and vanilla seeds and beat, ideally with an electric whisk, until creamy and no clots remain.

3. Squeeze out the gelatine leaves and discard the soaking water. Melt the gelatine at low heat in a small sauce pan. Once it has dissolved, stir in one spoon of your curd cheese mix, then add everything to the rest of the curd cheese mixture and stir well.

4. Remove the cake tin from the freezer, spread the jam over the cookie crumbles and scrape the curd cheese mixture on to the biscuit base, and gently shake it to level out the surface.

5. Spread the berries on top and place in the fridge to settle and cool for 3-4 hours.

Et voilà, super easy and delicious. Enjoy, guys! 🙂

berry cheesecake summer recipe

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