Berry Cream Cheesecake

Berry Cream Cheesecake is a light, chilled cheesecake that would be perfect for a morning or afternoon tea.


400g packet chocolate chip cookies
125g butter, melted

500g cream cheese, softened
3/4 cup caster sugar
3 cups whipped cream
1 tblsp gelatine
1/4 cup boiling water

65g pckt strawberry jelly crystals
1 tblsp gelatine
1 cup boiling water
200ml cold water
1 punnet strawberries


Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter and stir to combine. Press biscuit mixture in to the base and up sides of a 20cm springform cake tin. Refrigerate until firm.

Using an electric mixer, beat cream cheese and sugar until smooth. Blend in cream. Sprinkle gelatine over boiling water and whisk with a fork until it has dissolved. Beat into cream cheese mixture. Pour cheese mixture over biscuit base and return to fridge.

Topping Whisk jelly crystals and gelatine with boiling water in a jug until dissolved. Blend in cold water. Refrigerate jelly until it is beginning to set.

Cut strawberries in half and arrange them around the outside edge of the cheesecake mixture. Very slowly and gently, pour jelly over the top. Return to fridge until it has set completely.

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