Summer berry cheesecake

Indulge your guests this Christmas with a luxurious summer berry cheesecake.

• 200g plain sweet biscuits, coarsely broken
• 150g buttersnap biscuits, coarsely broken
• 150g melted butter
• 150g frozen raspberries, defrosted
• 180g white cooking chocolate, chopped
• 500g cream cheese, softened
• 1 cup (215g) caster sugar
• 3 eggs
• 250g ctn mascarpone
• 300g ctn sour cream
• 2-3 drops pink liquid food colouring
• Strawberries, raspberries, blueberries and cherries, to decorate
• Icing sugar mixture, to dust

Energy 3037kJ	Fat saturated 37.00g
Fat Total 59.00g	Carbohydrate sugars 33.00g
Carbohydrate Total 41.00g	Dietary Fibre -
Protein 9.00g	Cholesterol -
Sodium 396.21mg

All nutrition values are per serve.

1. Step 1

   Line the base and side of a round 20cm (base measurement) springform pan with baking paper.

2. Step 2

   Process the combined biscuit in a food processor until the mixture resembles fine breadcrumbs. Add butter and process until well combined. Place in the prepared pan and use a straight-sided glass to spread and press the biscuit mixture over the base and side. Place in the fridge for 30 minutes to chill.

3. Step 3

   Meanwhile, process the frozen raspberries in a food processor until smooth. Strain through a fine sieve into a jug, using the back of a spoon to press as much pulp through as possible.

4. Step 4

   Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until melted and smooth.

5. Step 5

   Preheat oven to 160°C. Process the cream cheese and sugar in a food processor until smooth. Add the eggs, 1 at a time, processing well between each addition. Add the mascarpone and sour cream and process until combined. Add the melted chocolate and process until just combined.

6. Step 6

   Pour evenly among two medium bowls. Add the raspberry pulp to 1 portion and stir to combine. Add the pink food colouring and stir to combine.

7. Step 7

   Pour half the cream cheese mixture into the prepared base. Pour half the raspberry mixture over the top. Continue layering with the remaining cream cheese mixture and raspberry mixture. Use a skewer to gently swirl to create a marbled pattern.

8. Step 8

   Place on an oven tray. Bake for 1 hour or until just set. Turn off oven and leave, with door ajar, for 2 hours to cool. Transfer to fridge to cool.

9. Step 9

   Transfer the cheesecake to a serving plate. Top with mixed berries and dust with icing sugar.