This beautiful cheesecake is the perfect centre piece to impress guests. With its pale pink colour, a bounty of berries and a pop of kiwi berries on top it’s delicious too.
Line the bottom of a 23cm springform cake tin with grease-proof paper. Put the biscuits into a food processor and whizz into crumbs. Pour in the melted butter and whizz again then tip into the cake tin. Use the bottom of a glass or back of a spoon to press down evenly then refrigerate to set.
Put the strawberries, raspberries and blueberries into a pan with the icing sugar and heat. Stir and mash the berries until they break down, allow to bubble for a few minutes until the mixture looks like jam. Allow to cool for a few minutes then sieve into a bowl and leave to cool.
Beat the cream cheese and cream together then whip in the berry juice until well combined.
Spoon the cream mixture over the biscuit base, level the top and return to the fridge to set for 2 hours or until firm.
To serve, carefully remove the cake tin, use a pallet knife to separate the grease-proof paper from the base. Slide onto a serving plate and top with the kiwi berries and extra strawberries, raspberries and blueberries.
Note: Edible flowers look great on this cheesecake too.
