Chilled Berry Cheesecake
READER'S DIGEST ASSOCIATION, INC.Serves 8
Prep Time: 20 minutes, plus 4 hours chilling
• 5 ounces plain cookies (such as digestive biscuits)
• 3 tablespoons melted butter
• 2 teaspoons powdered gelatin
• 8 ounces cream cheese, at room temperature, chopped
• 2/3 cup sugar
• 1 teaspoon McCormick's Pure Vanilla Extract
• 1 1/4 heavy cream
• 2 cups fresh blueberries or raspberries, or a combination
• sifted confectioner's sugar, for dusting (optional)
1. Lightly grease a 8-inch spring-form cake tin and line the base with baking parchment or greaseproof paper.
2. Place the cookies in a food processor and blend until finely chopped. Add the butter and process until combined. Transfer the mixture to the cake tin and use the back of a spoon to press it over the base of the tin. Refrigerate while making the filling.
3. Pour 2 tablespoons boiling water into a small bowl. Sprinkle the gelatin over. When it has softened, whisk with a fork until dissolved. Allow to cool.
4. Using an electric mixer, beat the cream cheese, sugar and vanilla in a bowl until smooth. Add the cream and the gelatin mixture and beat briefly to combine. Pour the mixture over the base and top with the berries. Refrigerate for 4 hours, or until firm. Serve sprinkled with confectioner's sugar, if desired.
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