Hello! I’m so honoured and excited to be sharing some of my recipes with you here on Made from Scratch. Ever since the lovely Rachael asked me if I’d like to contribute, I’ve been busy thinking about which recipe I should share with you first. I wanted it to be perfect! And this cheesecake is pretty close (in my eyes, at least) to perfect. It’s actually one of my favourite recipes, one that’s been in my repertoire for as long as I can remember, one that I first baked when I was a little girl. My mum’s friend used to always make this cheesecake, and I loved it so much that I asked her for the recipe so I could make it myself and eat as much of it as I wanted. This cheesecake is light and creamy, smooth and delicious, with bursts of fresh, bright berries and a lovely, buttery, crunchy biscuit base (which has always secretly been my favourite part). It’s super easy to make too, with no baking required. I hope you love it as much as I do! X
FOR THE BASE
Grease and line the base and sides of a 22cm (8½ inch) springform tin with baking paper.
To make the biscuit base, blitz the digestive biscuits and coconut in a food processor until fine (alternatively, crush up in a zip lock bag with a rolling pin). Transfer to a medium bowl and mix in the melted butter.
Press evenly into the base of the prepared tin and refrigerate.
FOR THE CHEESECAKE
To make the cheesecake filling, use a stand mixer fitted with whisk attachment (or hand beaters) to whip the cream to medium peaks. Transfer to a clean bowl and refrigerate.
Place the cream cheese, sugar, lemon juice and zest in the bowl of the stand mixer and beat with a paddle until smooth and creamy (you can also use hand beaters).
Meanwhile, place the gelatin leaves in a bowl of cold water until soft. Squeeze out the excess water and then place into the ¼ cup warm water. Stir to dissolve (if using powdered gelatin, simply stir gelatin into warm water till dissolved).
Add the gelatin mixture to the cream cheese and beat for 1 minute. Fold in the whipped cream by hand. Spread the cheesecake mixture evenly over the base and refrigerate for 8 hours, or preferably overnight.
To serve, remove the cheesecake from the tin and scatter the berries over the cheesecake. Optionally, drizzle with a little honey. Keep refrigerated. Serves 8.