Mixed berry cheese cake

 By Chef Faisal, – Prep/cook: 45min – Chill time: 4hrs

Ingredients

For the cream cheese filling
100g cooking cream
1 gelatin sheet
50g white sugar
350g Philadelphia cream cheese
1 pinch sea salt

For the biscuit crust
200g digestive biscuits, powdered
60g melted butter

For the mixed berry compote
100g frozen raspberries
100g frozen blueberries
100g frozen blackberries
60g white sugar

For the cheesecake assembly
300g cream cheese filling
250g biscuit crust
300g mixed berry compote

For plating
180g cheesecake slice
1 tsp icing sugar
1 rose petal

Prepare the cream cheese filling
Soak the gelatin sheet in cold water until softened. Heat cooking cream in a saucepan until warm (do not boil). Add the softened gelatin and stir until completely dissolved. In a mixing bowl, beat the sugar and cream cheese together until smooth. Gradually fold in the gelatin mixture.

Make the biscuit crust
Combine powdered digestive biscuits with melted butter. Press the mixture evenly into a square mold or cake pan. Bake in a preheated oven at 170°C (340°F) for 10 minutes. Allow to cool completely.

Cook the mixed berry compote
Combine all the compote ingredients in a saucepan over low heat. Cook for about 20 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Let the compote cool before using.

Assemble the cheesecake
Spread the prepared cream cheese filling over the cooled biscuit crust. Top with the mixed berry compote, spreading evenly. Chill in the fridge for at least 4 hours or until fully set.

Plate and serve
Slice a 180g portion of the cheesecake. Dust lightly with icing sugar and garnish with a rose petal. Serve and enjoy!