Categories
 40Mins Prep Time |
 10Mins Cook Time |
 Skill Level |
people
Ingredients
- 125 grams Digestive biscuits
- 75 grams Ginger biscuits
- 100 grams Melted butter
- 100 grams Strawberries
- 100 grams Raspberries
- 100 grams Blueberries
- 150 grams Icing sugar
- 450 grams Cream Cheese
- 300 grams double cream
Cooking Instructions
- Line the bottom of a 23cm springform cake tin with greaseproof paper. Put the biscuits into a food processor and whizz into crumbs. Pour in the melted butter and whizz again then tip into the cake tin. Use the bottom of a glass or back of a spoon to press down evenly then refrigerate to set.
- Put the berries into a pan with the icing sugar and heat. Stir and mash the berries until they break down, allow to bubble for a few minutes until the mixture looks like jam. Allow to cool for a few minutes then sieve into a bowl and leave to cool.
- Beat the cream cheese and cream together then whip in the berry juice until well combined.
- Spoon the cream mixture over the biscuit base, level the top and return to the fridge to set for 2 hours or until firm.
- To serve, carefully remove the cake tin, use a pallet knife to separate the greaseproof paper from the base. Slide onto a serving plate and top with extra berries.