No-Bake Choc Berry Cheesecake by Kirsten Tibballs

Cooking Directions

• To make the chocolate crumb casing, melt the butter and allow to cool slightly. Crush the biscuits and combine with the butter.
• Spray a 23cm x 7.3cm springform tin with oil and line with baking paper.
• Press the crumb into the base and sides.
• To make the berry compote, combine all ingredients in a saucepan.
• Heat until the sugar has dissolved and continue cooking on a low heat until the compote thickens. Cool at room temperature.
• To make the cheesecake, semi-whip the Bulla Thickened Cream and set aside.
• Using a stand mixer fitted with a paddle attachment, beat the cream cheese, salt, nutmeg, vanilla paste, and sugars together on medium speed until smooth and creamy. Scrape down the bowl as needed.
• Add the Bulla Dollop Cream and lemon juice. Beat until smooth and combined. Fold the semi-whipped Bulla Thickened Cream into the mixture.
• Place a third of the cheesecake mixture into the crumb casing then place a third of the compote on top and marble it through with a skewer. Repeat so that there are 3 layers of each, finishing with the compote.
• Place the cheesecake in the fridge for a minimum of 6 hours or overnight to set.
• To serve, just prior to serving unmould the cheesecake, place it on a serving plate. Top with Bulla Dollop Cream and assorted berries, and finish with a dusting of icing sugar.