Pretty layers of frozen berries looks sensational in this festive cheesecake.
- 300g packet frozen blueberries, thawed
- 300g packet frozen raspberries, thawed
- 250g packet plain sweet biscuits
- 125g butter, melted
- 2 x 250g packets cream cheese, softened
- 2 teaspoons vanilla extract
- 3/4 cup caster sugar
- 1/3 cup thickened cream
- Whipped cream, fresh raspberries, fresh blueberries, white chocolate curls and icing sugar mixture, to serve
Grease a 6cm-deep, 20cm round (base) springform pan. Line side with baking paper.
Place blueberries in a food processor. Process until smooth. Transfer to a bowl (don't strain). Place raspberries in a bowl. Mash with a fork until smooth. Strain through a fine sieve over a bowl. Discard seeds. Keep berry mixtures separate.
Wash and dry food processor. Process biscuits until finely crushed. Add butter. Process until combined. Press 1/2 the biscuit mixture over base of prepared pan.
Using an electric mixer, beat cream cheese, vanilla and sugar together until mixture is light and fluffy. Add cream. Beat until mixture is thick. Spoon 1⁄2 the mixture into a separate bowl. Fold blueberry mixture through 1 cheesecake portion. Spoon over biscuit base, spreading to level. Spoon remaining biscuit mixture on top to create another layer. Freeze for 15 minutes or until top is just firm.
Fold raspberry mixture into remaining cheesecake mixture. Spoon over biscuit layer, spreading to level. Cover surface of cheesecake with plastic wrap. Freeze for 4 hours or until firm.
Remove cheesecake from pan. Transfer to a serving plate. Stand for 15 minutes. Dollop with whipped cream. Top with raspberries, blueberries and white chocolate curls. Dust with icing sugar. Serve immediately.