Recipe: Cheese cake with berry coulis

This unbaked cheese cake has a crunchy biscuit base, silky vanilla cream and refreshing berry coulis.

Serves 1-2 people

Recipe: Cheesecake with berry coulis

Cheesecake 

Base Ingredients
90g digestive or superwine biscuits
30g butter

Ingredients for filling
225g cream cheese
75g caster sugar
1 teaspoon vanilla extract
Zest of 1 lemon
1 and half leaves of gelatine
75 ml cream (for whipping)
2 - 3 tablespoons cream (to heat with gelatine)

Method

• Melt the butter. 
• Crush the biscuit finely in a food processor or with a rolling pin. Mix in the butter. Mould firmly into a 13 cm spring mould tin. Place in the fridge to set. 
• In a bowl or food processor, mix the cream cheese, sugar, vanilla and lemon zest. Combine until sugar has dissolved. 
• Whip the cream lightly.
• Soak the gelatine in cold water for a few minutes
• Take the gelatine out of the water - squeeze off the excess water.
• Put 2 - 3 tbsp of the cream into a pot or microwave. Heat gently. Add the soft gelatine so it melts completely.
• Stir in the gelatine-cream into the cheese mixture and at the same time incorporating the whipped cream.
• Place the cheese filling onto the prepared biscuit base. Cover with plastic wrap.
• Place in fridge until firmly set. 
• Decorate with fresh fruit (raspberries, apricots, blueberries).

Berry fruit coulis

Ingredients
60g caster sugar
150g frozen berries (raspberries work well)
100ml water 

Method

• In a pan heat the sugar, berries and water until soft.
• Allow to cool. Purée and sieve. 
• The coulis should be the consistency of a thin sauce.