Yearly, we will celebrate Mother's Day on my dad's birthday. This year is no exception. For the next two years, I will be missing my daughter on this special day.
My parents feel that it is a little sweet but for us, we think it was okay. So if you are making it for old folks, reduce the sugar.
Learning: In the next round, we will follow the below recipe to make it a taller cake. Also best serve totally chilled.
What you need:5"
80g digestive biscuit40g unsalted butter
260g cream cheese120g castor sugar160g mixed berries puree200g whipping cream2 tsp lemon juice16g gelatin64g cold water
Mixed berries jello75g mixed berries puree30g castor sugar
6g gelatine24g cold water
Method:
CheesecakeBloom gelatine in cold water for 10 mins. Melt gelatine over hot water until dissolved.
Melt the butter.
Break the digestive biscuit into fine powder. Add in the melted butter and mixed well.
Spread the crumbs into the 5" cake ring. Compact it as much as possible. Chill.
Beat the cream cheese until soft. Add in the sugar and beat until creamy.
Add in the mixed berries puree and lemon juice and beat again.
Whisk the whipping cream until soft peaks.
Fold in the whipped cream into the mixed berries cream cheese.
Mix in the melted gelatin until fully incorporated.
Pour onto the biscuit base and freeze.
JelloDissolve mixed berries puree, and castor sugar in the microwave oven (30-sec burst).
Stir the mixture and bring back into a microwave oven (20-sec burst)
Stir in the gelatin until well combined and let it cool down (enough not to feel warm).
AssemblyStrain the mixture onto the cheesecake. Shake it gently to distribute the layer evenly.
Chilled until set before serving.
Happy Mother's Day to all mommies out there!
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