With a basic cheesecake recipe you can add anything you like to it, to dress it up a little. Top it with fruit, add some frozen berries to the mix – whatever you like
- 300mls cream
- 250g cream cheese
- 1/2 cup caster sugar
- 1 tsp vanilla essence
- 3 teaspoons gelatine
- 1/4 cup boiling water
- 1 pack biscuits (I used butternut snaps)
- 1/2 cup melted butter
In a food processor, grind up the biscuits until they are fine crumbs. Add the melted butter and mix together. Pour this into the base of a springform pan, making sure it’s not too thick. Set this in the fridge to harden. Sprinkle the gelatine over the boiling water and mix well to make sure it fully dissolves. Clean out the food processor bowl (or don’t if you’re not fussed about a small bit of biscuit mixed through the cheesecake)…. Add the cream, cheese, sugar & vanilla. Process this until just combined. Add the gelatine+water mix and process until combined. You don’t want to over mix this (remember you can make butter from beating cream). Spoon the filling mixture into the biscuit base. Refrigerate until set.
Lemon & Coconut cheesecake – Make the basic cheesecake, add the juice of 1 lemon to the mixture. Top with a coconut/lemon mixture made from 1/2 cup coconut, 1/2 cup icing sugar, the zest from 1 lemon and a squeeze of lemon juice.
Berry Cheesecake – Make the basic cheesecake but add a handful of frozen or tinned berries (blueberries, strawberries, raspberries etc.). If you’d like to add the juice from tinned berries, add an additional 1tsp of gelatine to make sure the mixture sets. You can top the berry cheesecake with matching berry jelly.
Fruit Topped – Make the basic cheesecake. You can then make a layer of jelly to protect the top of the cheesecake or leave it plain. Top it with slices of fresh fruit. Here I used strawberries, kiwifruit, mango and blueberries.