This forest fruit cheesecake has a super soft flavour. No oven needed, ready in about half an hour + waiting time. Recipe for 12 slices.
Made by Véronique
Published at 2017-11-22, this recipe is for 12 persons persons and takes 35 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Crumble the dry biscuits, you can do this using a blender, food processor or rolling-pin. When using a rolling-pin, its best to add the biscuits into a zip-loc bag first. Melt butter and stir through the biscuit crumbs.
Butter the spring form and press the crumbs onto the bottom. Soak 5 gelatine leaves in cold water, meanwhile heat up 1/2 of the blackberry liqueur. Stir the white chocolate through the warm blackberry liqueur until completely melted.
Squeeze excess water from the gelatine leaves and stir through the chocolate mixture. Let cool off while making the cream cheese filling.
Beat the heavy cream until it has the same density as yoghurt. Stir the cream cheese and whipped cream and 3 tablespoons of powdered sugar into a smooth mixture.
Pour the white chocolate mixture and a handful of forest fruit through the cream cheese and whipped cream. Pour onto the biscuit bottom, then place into the refrigerator.
Soak 3 gelatine leaves in cold water and heat up the other 1/2 of the blackberry liqueur along with ~50 ml water, a tablespoon of powdered sugar and a large handful forest fruits.
When the forest fruits are broken, smoothen using an immersion blender. Squeeze the excess water out of the gelatine leaves and add into the mixture.
Let cool off before dividing it onto the cheesecake. Let the cheesecake rest for at least 2 hours in the refrigerator. Optionally decorate using extra fruit and sugar flowers. Enjoy!
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