Summer Berry Cheesecake

An easy-peasy ginger and citrus cheesecake prepared in advance, chilled overnight, and topped with fresh summer berries and mint.

Vegetarian Dessert Summer Cheesecake No-Bake Berries

Estimated Nutrition

Calories

890.1

kcal / serving

5340.5 kcal total

Carbs

74.7g

per serving

448.1 g total

Fat

64.2g

per serving

385.2 g total

Protein

8.8g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

sheets

Leaf Gelatine

175

Golden Caster Sugar

tbsp

Icing Sugar

for dusting

CondimentsSauces

tbsp

Lemon Curd

ready-made

Dairy

100

Butter

melted, plus extra for greasing

500

Mascarpone

200

Double Cream

lightly whipped

Fruits

piece

Lemon

zest and juice

450

Summer Berries

for serving

GrainsCereals

300

Gingernut Biscuits

Liquids

tbsp

Water

cold

NutsSeeds

bunch

Mint

sprigs for garnish

Method

Grease and line a 23cm spring-form cake tin with melted butter and greaseproof paper.

Crush the gingernut biscuits in a food processor until they achieve a fine breadcrumb texture.

Mix biscuit crumbs with melted butter and press firmly into the base of the tin before chilling.

Soak gelatine leaves in cold water for 10 minutes until soft.

Fold mascarpone, lemon zest, whipped cream, and caster sugar together in a bowl.

Dissolve the softened gelatine in warm lemon juice and 30ml of water over a low heat.

Combine the gelatine mixture into the mascarpone cream and marble through the lemon curd.

Pour the filling over the base, smooth the top, and chill in the fridge overnight.

Remove from the tin, garnish with berries, mint, and icing sugar, then serve.