1. Dissolve half of the jelly in 150ml boiling water (easier if the jelly is in small pieces) Set aside to cool
2. Crush the biscuits to breadcrumb consistency (use a grinder / food processor)
3. Melt the butter – a few seconds in a microwave or in a pan on gentle heat.
4. Add the butter to the biscuit crumbs, mix well then use to line a springform cake tin. Level and firm the mixture with the back of a spoon. Place in the fridge to chill.
5. With an electric whisk, mix together the filling ingredients and then stir in the cooled jelly until well combined. Pour the mixture onto the biscuit base and leave to chill overnight.
6. The next day, dissolve the remaining jelly in 150ml boiling water and leave to cool.
7. Drain the fruit and place on the set filling. Gently spoon the jelly over the fruit
8. Return to the fridge to chill for a few hours before serving
Fruits of the Forest Cheesecake
A simple, no bake, cheesecake with a ginger biscuit base, refreshing lime filling, topped with delicious fruits of the forest.
Although the preparation time is short, it needs time to set and chill so has to be started the day before .
The recipe uses jelly to set the filling, but to ensure setting the jelly uses only half of the amount of water that would be used for a normal jelly.
This basic recipe can be adapted for a variety of cheesecakes. The biscuit base can be made with Digestive biscuits. The filling could use lemon or orange zest and jelly and the topping could use different fruit and the extra luxury of chocolate.
Preparation Time 20 minutes, but needs time for setting and chilling.
For the biscuit base:
160 gr ginger snap biscuits
75 gr unsalted butter
For the filling:
135gr pack of lime jelly
500gr tub of marscapone cheese
120gr icing sugar
120 ml crème fraîche
Zest and juice of 2 limes
For the topping:
500gr frozen fruits of the forest, defrosted overnight