Easy cheesecake

Recipe from: 10/1/2007 12:00:00 AM
Easy cheesecake

Ingredients 10
Servings 8
Time 35


  • 250
    good quality or home-made ginger biscuits
  • 65
    unsalted butter, melted
  • 250
    block Philadelphia cream cheese, softened
  • 250
    tubs creamed cottage cheese
  • 150
    soft brown sugar
  • 250
    tub mascarpone
  • juice of one lemon
  • 350
    punnet Hillcrest frozen blackcurrents, mulberries or black cherries
  • 60
    castor sugar
  • a spritz of lemon juice


1. Wrap the biscuits in a tea towel and beat with a rolling pin until finely crushed.
2. Tip into a bowl, mix well with the melted butter and press into an ungreased 23cm springform tin to form the base. Chill until the biscuit base has set.
3. Place the cream cheese in the bowl of an electric mixer and beat until smooth.
4. Add the cottage cheese and sugar and whisk until everything is well combined; be careful not to overwhisk. Then whisk in the mascarpone.
5. Spoon the filling over the biscuit base and smooth the top. Cover with clingfilm and refrigerate overnight.
6. For the sauce, tip the frozen berries into a small saucepan, add the castor sugar and lemon juice and bring to the boil. Cook for 4 minutes and then set aside to cool.
7. Run a sharp knife around the sides of the cheesecake and carefully remove the sides of the springform tin. Serve the cheesecake with the sauce spooned over the top or on the side for people to help themselves.

Read more on: dairy

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