Berry cheesecake with almond crumble
User Reviews
4
3 reviews
Good
-
Prep Time
20 mins
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Cook Time
40 mins
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Servings
12
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Course
Dessert
Berry cheesecake with almond crumble
Report
An easy no-bake fridge berry cheesecake with a buttery almond crumble recipe
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Ingredients
Nut crumble:
- almond 160 g whole raw ZZ2 brand
- 190 flour
- 160 butter gm
- 90 demerara sugar
- 1/2 tsp vanilla extract
Berry coulis:
- 1 cup Berry strawberry or raspberry or a combination, fresh or frozen
- ¼ cup sugar
- 1 Tbsp lemon juice
- ¼ cup water
Cheesecake:
- 230 cream cheese
- 100 icing sugar
- 150 berry coulis cooled
- 400 ml cream whipped
- 3 gelatine leaf
- strawberry fresh, for garnish
- raspberry fresh, for garnish
- berry coulis optional, any leftover, for garnish
- Whipped Cream optional, to garnish
Instructions
- To make the crumble topping, preheat the oven to 160°C/Gas mark 3. Combine all the ingredients in a food processor and blend until the mixture is the texture of breadcrumbs.
- Spread out the crumble on a baking tray and bake for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden brown and set aside to cool.
- To make the berry coulis (in advance), place all the ingredients in a small pot and bring it to a simmer. Cook for around 15 minutes until it's thickened and a mixture starts to gel around the edges. All ow to cool.
- For the cheesecake, soak the gelatine in a bowl of cold water for about 5 minutes. Squeeze the bloomed gelatine and place it in a small bowl and cover with about 50 mils of cream. Microwave for 30 seconds until the gelatine dissolves. Set aside to cool slightly (should it set, simply microwave for 15 seconds until it dissolves again)
- Mix the cream cheese, sugar, and berry coulis in a bowl and whip until well combined and smooth. Use an electric mixer for this.
- Whip the cream in a separate bowl until stiff. Fold the gelatine into the cream mix
- Add this to the cream cheese. Mixture and whip until just combined. You can do this by hand or add it to the bowl of the electric mixer briefly.
- To assemble the cheesecake, spoon a layer of crumble into the bottom of your serving glass and top with a few spoonfuls of the strawberry cheesecake mix. refrigerate until ready to serve.
- Decorate with fresh cream (optional) a drizzle of berry coulis and a slice of fresh strawberries & fresh raspberries.
Notes
- Use a food processor to first grind up the almonds to a rough texture and then add the other crumble ingredients. The mixture will feel clumpy but that's ok.
- Stir the crumble every 10 minutes while it's baking to ensure all of it gets browned evenly. It tends to brown more around the edges.
- Spread the crumble mixture onto a tray lined with baking paper or a silicone mat.
- Once you have added the gelatine and cream mixture, you can whisk this in with the same whisk you used to mix the cheesecake, just be careful not to over-mix.
- The cheesecake sets fairly quickly and has a mousse-like texture. You could serve it after a short time in the fridge.
- If you are wanting the berry cheesecake mix to be very precisely measured out, use a piping bag.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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