Mini Ombre Cheesecakes Berries (Print Version)
Creamy layered cheesecakes with berries and biscuit crust, topped with pistachios and fresh fruit for a vibrant finish.
# Ingredients:
→ Base
01 -
100g digestive biscuits
02 -
50g butter, melted
→ Filling
03 -
125g strawberries, chopped
04 -
2/3 cup (150g) caster sugar
05 -
125g fresh or frozen raspberries
06 -
125g fresh or frozen blackberries
07 -
500g cream cheese, softened
08 -
3/4 cup (185ml) thickened cream
09 -
200g white chocolate, melted
10 -
1/4 cup (60ml) boiling water
11 -
3 tsp gelatine powder
→ Topping
12 -
Mixed berries, to serve
13 -
Chopped pistachios, to serve
# Steps:
01 -
Grease a 12-hole, ½-cup (125ml) muffin pan. Line the base and side of each hole with baking paper.
02 -
Process biscuits in a food processor until finely crushed. Add butter and process until well combined. Spoon evenly among prepared pans. Use the back of the spoon to smooth the surface. Place in the fridge for 30 minutes to chill.
03 -
Place the strawberries, 1 tablespoon of sugar, and 1 tablespoon of water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until strawberries release their juice. Transfer to a blender and blend until smooth. Strain through a fine sieve into a bowl. Repeat, in two more batches, with the raspberries and blackberries, using 2 tablespoons of sugar and 2 tablespoons of water for each batch.
04 -
Process the cream cheese and thickened cream in a clean food processor until smooth. Add the melted white chocolate and remaining sugar, processing until smooth and well combined.
05 -
Place the boiling water in a small heatproof jug. Sprinkle the gelatine over the water and stir until dissolved. Add this mixture to the cream cheese mixture in the food processor and process until well combined.
06 -
Divide the cream cheese mixture evenly into three portions. Stir the strawberry puree into one portion, the raspberry puree into the second portion, and the blackberry puree into the third portion. Pour the blackberry mixture evenly over the biscuit bases in the pan. Freeze for 15 minutes or until just set. Repeat with the raspberry mixture and freeze for an additional 10 minutes. Finally, repeat with the strawberry mixture and freeze for 2 hours or until firm.
07 -
Remove the cheesecakes from the freezer and set aside in the pan for 5 minutes. Transfer to a serving platter and leave to soften slightly for 10 minutes. Top with mixed berries and chopped pistachios before serving.