Juicy Fruit Taste For This Summer Dessert – Triple Layer Berry Cheesecake Recipe
On these nice summer days, we need a nice summer dessert. And I made this lovely summer cheesecake with fresh berries and fresh mixed berry puree. Beautiful fresh strawberries and raspberries on top add a light, juicy fruit taste to this summer dessert.
This cheesecake is made with not only fresh berries, it’s made with a sweet, flavorful mixed berry puree. You can either slather extra puree right on top of the cheesecake, or you can serve extra with each slice.
I’m actually quite addicted to berries and especially, to berry sauce. Even though we love berries, we don’t seem to eat them fast enough. So when they start to get less than plump and perfect, I make this quick berry puree or a sauce. It’s a great way to use up the older berries that are not good enough to eat anymore.
Let’s make yummy triple layer berry cheesecake!
INGREDIENTS
200g digestive biscuits
100g butter
350g strawberries
50g raspberries
50g caster sugar , plus 2 tbsp
500g full-fat soft cheese
2 gelatine leaves
1 tbsp vanilla bean paste
250ml double cream
50g wḧïẗe chocolate , melted
few drops lemon extract (optional)
few drops red or pink food coloring
INSTRUCTIONS
Line a 20cm springform tin with parchment paper in the bottom and grease the sides.
Add the digestives to a food processor, process until fine crumbs.
Melt butter in a microwave-safe bowl.
In a medium bowl, add digestive biscuit crumbs and melted butter and mix together with a fork until combined.
Gently press the crumb mixture up the sides and over the bottom of the prepared tin to form a crust. Use the back of a spoon to pack it down tightly. Refrigerate until ready to use.
Place the gelatine leaves into a bowl and soak them in cold water.
Process the raspberries in a food processor until smooth purée.
In a small saucepan, add the raspberry sauce and 1 tbsp sugar. Cook until just starting to steam. Then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
In a food processor, blitz 3 (about 65g) strawberries, then warm through with 1 tbsp sugar. Place in a bowl, dissolve the other drained gelatine leaf with the hot strawberries purées.
Add the soft cheese, cream and caster sugar in a bowl and mix together until thicken and combined.
Divide it evenly into three bowls. Add the strawberry purée and a few drops of food coloring into the first bowl, fold to make it light pink. In the second bowl, combine the raspberry gelatine mix with more food coloring to make it dark pink. Add the vanilla bean paste into a third bowl.
Pour the raspberry filling into the cooled crust and smooth the top. Then, gently pour the strawberry filling without disturbing the bottom layer, and repeat with the vanilla mixture, leveling the top with a clean spoon.
Place in the refrigerator at least 4 hours or overnight.
When ready to serve the cheesecake, run a knife around the sides of the cake tin between the cheesecake and the parchment, loosen the base and place it on a cake stand. Using a palette knife to smooth the sides.
Top with the remaining strawberries, decorating however you like. You can mix the chocolate with a few drops of lemon extract and drizzle over the top to finish.
Enjoy!
