Ingredients
Equipment
Method
- Grease a 20cm (8 inch) spring form or loose bottomed cake tin and line the base with a circle of baking or parchment paper.
Make the base
- Measure out the biscuits. Put the biscuits in a large unbreakable bowl or a zip lock freezer bag. Bash the biscuits with something like a rolling pin until they're crushed to a nice, fine crumb.
- Meanwhile, measure the butter out and put it in a small pan or microwaveable bowl. Heat the butter gently until it has melted.
- Pop the biscuits and butter into a bowl and stir it all together so all the biscuit crumbs are coated in melted butter.
- Tip the biscuit crumbs into your prepared tin. Using the back of a spoon press the crumbs down into the tin. Make sure you press well into the sides as well as the middle so that the base all sticks together nicely and doesn't crumble apart later.
- Chill the base for about 20 minutes in the fridge while you make the filling.
Make the filling
Whip the cream and mascarpone
- In a large mixing bowl or freestanding mixer, whip the mascarpone and cream together until the mixture is smooth and has formed soft peaks.
Add the icing sugar and vanilla
- Measure out the sugar and vanilla and add them to your mixing bowl. Stir the vanilla and icing sugar through with a spatula or spoon.
Add the fruit
- Finally, measure out the berries, chopping any large ones like strawberries into small pieces. Add them to your whipped cream/mascarpone mixture. Stir them through until they are well mixed in.
Make the cheesecake
- Spoon or pour the cheesecake mixture onto the base, and level it with a spatula. Cover it with cling film/ glad wrap and put it in the fridge to chill for at least six to eight hours or overnight if you can.
- To serve, very carefully remove the cheesecake from the tin and put it on a serving plate. Top the cheesecake with some more berries, serve and enjoy.