Mixed berry and sour cream no-bake cheesecake – Food & Home Magazine
Mixed berry and sour cream no-bake cheesecake is simply heavenly. Allowing this cake to set in the fridge makes it especially smooth and soft.
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Cooking tools:
- Food processor
- Loose-bottom cake tin
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Refrigerator
- Saucepan
- Spoon
- Spatula
- Fine-mesh sieve
- Stove
- Kettle
- Pastry brush
- Serving platter
Ingredients
- <h3>Base</h3>
- 200g (2 cups) shortbread biscuits
- 80ml butter, soft
- <h3>Filling</h3>
- 230g (1 cup) cream cheese
- 150g castor sugar
- 30ml (2 tbsp) lemon juice
- 250ml (1 cup) sour cream
- 20ml (4 tsp) powder gelatine
- 125ml (½ cup) cold water
- 125ml (½ cup) blueberries
- <h3>Berry topping</h3>
- 250ml (1 cup) berry juice
- 15ml (1 tbsp) cornflour
- 15ml (1 tbsp) water
- 15ml (1 tbsp) sugar
- 100g raspberries, puréed
- fresh mixed berries, to serve
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