Wednesday, 29 July 2009

Unbaked Whipped Cream Cheese Cake

Simple, rich and delicious but not too sweet; this is a great way to present beautiful raspberries and blackberries, although other berries or fruits are perfectly possible too. We were lucky enough to pick these in our garden; nearly the last of the red raspberries and the first of the black raspberries.

Depending on what fruit you use, you can vary the flavouring used as well. A little grated lemon, orange or lime zest and a spoonful of the juice instead of the vanilla would complement many different fruits.

12 servings
30 minutes prep time plus 3 to 12 hours chill time

Unbaked Whipped Cream Cheese Cake Topped with Berries
1 tablespoon butter
2 digestive biscuits, crushed, or about 2 tablespoons graham cracker crumbs
500 grams (1 lb 2 oz) cream cheese
1 teaspoon vanilla extract or other flavouring
1 cup whipping cream
1/2 cup sugar

1 pint (2 cups) berries, pitted cherries or other sliced fruit

Line an 8" spring-form pan with parchment on the bottom. Butter the parchment and sides of the pan, and coat it in the biscuit or cracker crumbs. Set aside.

Beat the cream cheese with the vanilla or other flavouring for about 5 minutes. You will need a good sturdy electric mixer for this, don't even try it if yours if feeble.

In another bowl, beat the whipped cream with the sugar until stiff. You don't need to wash the beaters between times. Fold half the cream gently into the cream cheese, then beat with the electric mixer again for just one minute, to get it smooth, but be very careful not to over-beat. Gently fold in the remaining cream.

Scrape the mixture into the prepared pan and spread it out evenly. Chill for at least 3 hours to overnight (better). Top with fresh berries, pitted cherries, or other prepared fruit just before serving. This is a rather soft cheesecake, and should be kept well-chilled right up to serving time.


Joanne said...

What a great use for the plethora of berries out there! Can't go wrong with cheesecake.

Jade Sylvan said...

Oh my god. This sounds amazing. I'm going to try it immediately.