Triple berry cheesecake

[LouiseFisher]

This is a delicious recipe I followed. If you are planning to make a cheesecake, I highly recommend trying this recipe.

For the biscuit base:

100 g butter, melted
2 tbsp honey
200 g digestive biscuits, finely crushed
1 tsp ground cinnamon

For the cheesecake:

6 gelatine leaves, we recommend Supercook Platinum
100 ml blueberry puree
100 ml raspberry puree
100 ml strawberry puree
620 g full-fat cream cheese
185 g caster sugar
210 g creme fraiche
640 ml double cream
blueberries, to serve

Method

1. Line the insides of 16 dessert rings or mousse moulds with 5cm strips of acetate.

1. For the biscuit base: Melt the butter with the honey in a saucepan. Add the crushed biscuits and cinnamon and mix until combined. Carefully press a tablespoon of the biscuit mixture into the bottom of each mould, keeping the sides as clean as possible.

1. To make the cheesecake: Place the gelatine leaves into a bowl and soak them in cold water. Gently warm each of the fruit purées separately. Squeeze the water from the gelatine leaves and dissolve 2 leaves in each of the hot fruit purées. Set aside to cool.

1. Place the cream cheese and caster sugar in a bowl and mix together until smooth and combined, then add the crème fraîche. Whip the cream to a soft-peak consistency, taking care not to over whip.

1. Divide the cream cheese mixture into three equal parts. Once the fruit purées have cooled to room temperature, mix each one separately with a third of the cream cheese mixture, using a whisk. From this point, you must work quickly as the gelatine will start to set.

1. Divide the whipped cream into three equal parts. Gently fold through each of the cream cheese mixtures until combined.

1. Starting with strawberry, followed by raspberry and then blueberry, layer the three fruit mixtures in the lined rings or moulds. It will be easier and neater to use piping bags to create the different layers, but you can use a spoon.

1. If using piping bags, fill a plastic piping bag with each mixture. Snip 2.5cm from the tip of the bag and pipe a layer over the bottom of the biscuit base to about halfway up the sides. Repeat for the two other fruit mixtures until you reach the top.

1. Flatten the top layers with a palette knife or the back of a spoon. Chill for at least 4 hours, or until set.

10. To serve, remove the mould and acetate strips. Add 3 blueberries on top of each cheesecake.