I used cherries for the ones pictured, but any berry should work …. I’ve also done strawberries… I’m going to try blueberries next!… I made these as individual serves in foil muffin cases, but you can make it as a whole cheesecake.
1 pack of defrosted frozen berries (optional)
1 tin berries
Cheesecake makings (Recipe to come)
1). I used crushed butternut snaps as the biscuit base for the cheesecake, because it makes a really yummy base, and I used I used the pokey-stick from a mortar and pestle (is it the pestle? or the mortar?) to push it all down into the muffin cases… It was a bit fiddly… but I liked the look of them.
2). Drain the tin of berries (keeping the juice), and use about half of the berries, squeeze out as much liquid as you can, mashing them a bit, and mix these in with the cheesecake mixture. Spoon that on top of the biscuit base. Put that in the fridge to set.
3). Use the tinned juice to make jelly, using gelatine according to the instructions on the pack, but add a bit extra gelatine so it sets firm…When making the cherry ones I added a few drops of black and red food colouring to give it that dark cherry look. Carefully pour the jelly ontop of the cheesecake (the coldness of the cheesecake will make it set very quickly, and if you don’t pour carefully it can make craters in the cheesecake), and place the whole berries ontop to decorate – either several like the top picture, or one in the centre like below.
If you don’t want to use the frozen berries on top, I guess you could puree the rest of the tinned berries and mix that through the jelly and just have that as the topping.
For the record….. frozen berries have a better taste and texture to tinned ones. I imagine most people would find that an obvious conclusion, but I wasn’t sure when I made the first batch, so I tried both…. the tinned is good for the syrup used to make the jelly, but the actual berries are mushier and don’t look or taste quite as nice as the frozen (which don’t taste or look as nice as fresh – but fresh isn’t always an option)… so use the frozen ones to decorate, and the tinned to mix through the cheesecake.