Cherry Berry "Cheesecake"

Today's recipe is a combination of the new and old: cherries and berries atop a filling of cream cheese and mascarpone encased in a biscuit crust. It is not for the diet conscious, but once in a while it's good to remind yourself of what you are doing without.


This is all measured in the metric measurement, so you will have to convert here in the states.




Ingredients





2 cups raspberries

2 Tbsp icing sugar

1 1/2 packets wine biscuits

200g melted butter

300ml firmly whipped cream

1/3 cup icing sugar

250g tub cream cheese

200g tub mascarpone

2 Tbsp brandy

2 Tbsp caster sugar

1 cup sliced strawberries

1 cup raspberries

1 cup blueberries

1 cup cherries



Method: Place the first measure of raspberries in a small pot.



Gently heat then add the first measure of icing sugar.



Cook for a minute then remove from heat and pass through a fine sieve.



Discard the contents of sieve and refrigerate the sauce.



Place the rest of the fruit in a bowl and sprinkle with the caster sugar. Stir gently and cover with cling film.



Crush or process the biscuits until fine then add the melted butter.wLine a 22cm springform tin with cling film.



Ad Feedback If using small tins prepare six.



Press the buttered crumb into the tin, making sure the sides are well covered.



Use the back of a spoon for a smooth, even result.



Refrigerate for at least two hours.



Place cream cheese in a bowl with the brandy and second measure of icing sugar.wWork until smooth then add the mascarpone. Beat well.



Fold in the whipped cream then fill the chilled crumb case.



Refrigerate for two hours.



Just before serving, spoon over the macerated cherries and berries then dribble the raspberry sauce over the fruit