We served this cheese cake on Christmas Day, and it was the perfect accompaniment to a chilled lunch by the pool. Recipe from Food & Home Entertaining, December 2011, p55.
Mixed Berry & Sour Cream no-bake Cheese Cake
(Makes one tart)
200g (2 cups) Shortbread biscuits
80ml (1/3 cup) Butter, soft
230g (1cup) Cream cheese
150g Castor sugar
20ml (2Tbls) Lemon juice
250ml (1 cup) Sour cream
20ml (4 tsp) Powder gelatin
125ml (1/2 cup) Cold water
125ml (1/2 cup) Blueberries
250ml (1 cup) Berry juice
15ml (1 Tbls) Cornflour
15ml (1 Tbls) Water
15ml (1 Tbls) Sugar
100g Raspberries, puréed
How to make it
For the base, place the biscuits and butter into a food processor and process until combined.
Lightly grease a 15cm loose-bottom cake tin and press in the biscuit mixture to form a base. Set in the fridge for at least 40 minutes while you prepare the filling.
For the filling, mix the cream cheese, sugar, lemon juice and sour cream together until combined.
Sprinkle the gelatin over the cold water and leave it for a few minutes. Place some warm water into a bigger bowl and place the bowl with the gelatin mixture into it to gently melt the gelatin. Whisk 15ml (1 Tbls) of the cream cheese mixture into the melted gelatin. Mix well and pour half over the biscuit crust.
Sprinkle over the blueberries and cover with the rest of the filling. Place in the fridge to set.
For the topping, mix all the ingredients together and heat gently until slightly thickened. Allow to cool completely.
It can be poured over the cake while it is still setting – just ensure that the top of the cheesecake is firm to the touch before adding the topping.
Place the cheese cake in the fridge to set overnight.
Serve topped with a selection of fresh berries and a dusting of icing sugar.
PS. There are quite a few processes, so plan your steps before hand; also, you’ll need to prepare this cake the day before as it needs time to set.