Christmas Berry Cheesecake

I love a no-bake cheesecake and this one is based on my Mum's recipe, which came from who knows where originally. I don't think I ever had a baked cheesecake growing up and now still prefer the fresh, creamy version straight from the fridge.

This is the easiest cheesecake recipe I've ever come across. No need for gelatine, whipping cream or anything difficult. Just throw everything into the mixer and its done. Mind you, it's not the healthiest either, but it tastes damn good! Don't be tempted to use light cream cheese or skim condensed milk as I have done in the past. The cheesecake just won't set. Fine if you want to serve it in small glasses or ramekins, but not so good if you want a cake that doesn't turn into a puddle!

I've modified the original recipe, as you do, to make it a bit more Christmassy. I hope you enjoy it too. Using some of the raspberry white chocolate Tim Tams in the crumb makes the crust a bit more fancy and a gorgeous pink colour. Leave them out if you can't find them. Just make up the weight with regular sweet biscuits. Ginger nuts are great too.

I don't like a very thick biscuit base on my cheese cake, so this makes only a thin crust. If you prefer to have a thicker crust, or want the biscuits to come up the side of the tin too, then double or even triple this part of the recipe. If you want a really thick cheesecake layer, double that part of the recipe too. I always think thinner is better, especially at this time of year when there are so many treats on offer and you just want a small piece of deliciousness!

So that the end result doesn't end up too messy, don't put the berries on the top until you're just about to serve. If you are using frozen berries, you'll end up with a bit of juice which you can drizzle over the top too. This looks really pretty and gives an extra tartness. If you can get your hands on fresh berries, then go for it.

Christmas Berry Cheesecake

90g packet of Zumbo Raspberry White Chocolate Tim Tams
100g plain sweet biscuits
100g butter, melted

250g cream cheese, softened
1 can of condensed milk
80ml lemon juice (or to taste)
1 cup mixed berries (I used defrosted frozen raspberries, blueberries and fresh pomegranate jewels)

Line a 24cm springform cake tin with baking paper.
Place Tim Tams and sweet biscuits in a food processor and whiz until they look like sand. If you don't have a food processor, place them in a bag and crush them with a rolling pin.

Tip the crumbs into a bowl and stir in melted butter. Mix until well combined.
Press the crumb mixture into the base of the tin, making sure there are no holes and the crust goes right to the edges.
Place in the fridge to harden.

For the filling, place the cream cheese into a mixer with a paddle and beat until softened and smooth.
Add half the tin of condensed milk and continue to beat until smooth.
Add the remaining condensed milk and lemon juice and beat again until combined.
Pour the filling over the base and smooth the top.

Place in the fridge over night to set.

To serve, carefully unlatch the springform tin and peel off the lining paper.
Remove the crust from the base of the tin using a spatula or 2 cake servers.
Place on serving plate and mound the berries and any juices over the top.

Enjoy!