Mixed berry and sour cream no-bake cheesecake
- 200g (2 cups) shortbread biscuits
- 80ml butter, soft
- 230g (1 cup) cream cheese
- 150g castor sugar
- 30ml (2 tbsp) lemon juice
- 250ml (1 cup) sour cream
- 20ml (4 tsp) powder gelatine
- 125ml (½ cup) cold water
- 125ml (½ cup) blueberries
- 250ml (1 cup) berry juice
- 15ml (1 tbsp) cornflour
- 15ml (1 tbsp) water
- 15ml (1 tbsp) sugar
- 100g raspberries, puréed
- fresh mixed berries, to serve
For the base, place the biscuits and butter into a food processor and process until just combined.
Lightly grease a 15cm loose-bottom cake tin and press in the biscuit mixture to form a crust at the bottom and on the sides. Set in the fridge for at least 40 minutes while you prepare the filling.
For the filling, whisk the cream cheese, sugar, lemon juice and sour cream together until combined.
Sprinkle the gelatine over the cold water and leave it for a few minutes. Place some warm water into a bigger bowl and place the bowl with the gelatine mixture into it to gently melt the gelatine. Whisk 15ml (1 tbsp) of the cream cheese mixture into the melted gelatine and then quickly add this into the rest of the cream cheese mixture. Mix well and pour half over the biscuit crust. Sprinkle over the blueberries and cover with the rest of the filling. Place in the fridge to set.
For the topping, mix all the ingredients together and heat gently until slightly thickened. Allow to cool completely. It can be poured over while the cheesecake is still setting – just ensure that the top of the cheesecake is firm to the touch before adding the topping. Place the cheesecake in the fridge to set overnight.
Serve the cheesecake topped with a selection of fresh mixed berries.