Frozen Berry "Cheesefake"



It is berry season at the moment and gosh aren't they delicious!


My twins can eat their weight in berries in one sitting on their own but their favourite way to eat them is either in a smoothie or in a dessert because lets face it what child doesn't love smoothies and dessert!


This dessert is quick and easy and perfect for when you need a dessert to impress people. My family love cheesecake. I call this a "cheesefake" because it does not have the same traditional steps in it a traditional cheesecake has and it is a lot quicker to make!


This dessert has not changed me into a cheesecake fan, it does however mean I am happy to make this for my cheesecake loving family and with the festive season coming up its a dessert that you can quickly whip up to impress guests.


The addition of white chocolate and original tim tam biscuits as the base is my husband believes pure genius because berries and chocolate are the perfect marriage according to him. Pipe some cream on top and add a strawberry and you have a dessert that will win over your critics.


All I can say is go and get some tim tams and some berries and make these cheesecakes and sit there in choc berry heaven!



Prep 20 min // Cook 3hrs 30 min (includes setting time)


INGREDIENTS

Base

1/2 packet white chocolate tim tams

1/2 packet original tim tams

60g butter


Cheesefake filling

1 punnet fresh strawberries hulled

1 punnet raspberries

3/4 cup raw sugar

1 packet softened cream cheese

1/4 cup thickened cream

1 tsp lemon zest


THERMOMIX METHOD

  1. Add biscuits to the bowl and crush on turbo 3-4 times until it resembles a fine crumb and then set aside.

  2. Add butter to the bowl and melt 2min/37deg/sp 2.

  3. Place the biscuit crumb back in the bowl and mix 4sec/sp4 until well combined.

  4. Generously spray oil into a muffin tin (or use clear muffin cases if you prefer) and press the biscuit crumb firmly down into each hole until it is half way up the sides and then place in fridge to set.

  5. Quickly clean your thermomix bowl and add the raspberries and strawberries to the bowl and turbo 2-3 times until it forms a puree.

  6. Insert your butterfly whisk and roughly cube the cream cheese and add it to the bowl with the remaining ingredients and mix 40sec/sp3.5 and then scrape down sides and repeat until the mix is light and fluffy. Remove from bowl and place in fridge.

  7. When the biscuit base is set spoon the berry mixture over the biscuit base and set in the freezer for 1-2 hours

  8. Remove from freezer approx 20 min before serving and top with whipped cream and a strawberry.

NON THERMOMIX METHOD

  1. Add biscuits to a food processor and pulse until they resemble a fine crumb and set aside in a bowl.

  2. In a microwave proof bowl place butter and cook at 30sec intervals until melted.

  3. Mix the melted butter into the biscuit crumb.

  4. Generously spray oil into a muffin tin (or use clear muffin cases if you prefer) and press the biscuit crumb firmly down into each hole until it is half way up the sides and then place in fridge to set.

  5. Place berries into a processor and pulse until a puree is formed and place in a bowl.

  6. Add the all remaining ingredients into the bowl with the berries and whip with electric beaters until the mixture is flight and fluffy and then place in the fridge.

  7. When the biscuit base is set spoon the berry mixture over the biscuit base and set in the freezer for 1-2 hours

  8. Remove from freezer approx 20 min before serving and top with whipped cream and a strawberry.

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