My mum made this Chocolate Berry Cheesecake the other day and bought around some slices for my flatmates and I. Love. The top of it is a little dented up from the tin foil she wrapped it up in, but that didn’t stop it tasting damn good.
I’ve got the recipe; it’s a pretty easy one as it uses a store brought pre-made filling :)
250 grams sweet plain chocolate biscuits
100 grams butter, melted
425 gram can boysenberries in syrup
500 gram pottle cheesecake filling (mum used the Tararua brand stuff)
2 teaspoons gelatin
Process the biscuits to fine crumbs in a food processor. Stir in the butter. Press into the base of a 23cm loose-bottom flan tin. Refrigerate until required.
Drain and reserve the juice from the boysenberries. Beat together the drained boysenberries and cheesecake mix until smooth. Spread into the prepared biscuit base. Refrigerate for one hour.
Sprinkle the gelatin over the reserved boysenberry juice and when it has been absorbed, warm in the microwave for 2 minutes on high and stir until dissolved. Cool. Pour over the chilled cheesecake and refrigerate for a further hour before serving.
Thanks for the cheesecake Mum!