Ingredients
300g Frozen Raspberries
300g Frozen Blackberries
300mls Double Cream
340g Philadelphia Cream Cheese
250g Mascarpone
200g Icing sugar
400g Digestive biscuits
200g Unsalted Butter
4 Gelatine Leaves
100g Caster Sugar
Method
Preheat oven to 180c. Crush digestive biscuits, melt butter and combine to make cheesecake base. Press into the bottom of a round 8inch springform release tin. Cook for approximately 10 minutes.
Meanwhile, whip double cream until soft peaks are formed. Fold in cream cheese, mascarpone, and icing sugar. Followed by 150g Frozen Raspberries and 150g Frozen Blackberries – chopped. Once the base has cooled. Cover with Cheese mixture. Leaving enough space at the top for glaze. Set in the fridge for approximately 4 hours.
Soak gelatine leaves in a bowl of cold water. Boil in pan 200mls of water, add caster sugar and 150g Blackberries. When the sugar has dissolved and berries broken down, remove from heat. Drain and squeeze out any excess water from gelatine leaves and add the leaves to the pan. Once the gelatine has dissolved pour mixture through a sieve and into a jug. Allow to cool prior to pouring over the set cheesecake and return to the fridge until set.
Decorate with remaining raspberries and enjoy!
