Mixed Berry No-Bake Cheesecake

1. 1

   Grease a 9 inch spingform cake pan and line the bottom with a parchment round. Mix the crushed biscotti and butter together and spoon into the prepared pan. Using the back of a spoon, pack down to form a crust. Chill for 30 mins.

2. 2

   Puree and pass the defrosted berries through a sieve to remove the any small seeds. Add to a mixing bowl with the 2 1/2 cups heavy cream, cream cheese, 1/3 cup the sugar and the almond liqueur. Combine using electric beaters.

3. 3

   Sprinkle 3 tbsp gelatin into a small bowl with 9 tbsp cold water. Leave to soak for 10 mins and then melt by placing the bowl over a pan of simmering water.

4. 4

   Meanwhile whip the remaining cream until stiff peaks begin to form. Fold the gelatine into the cream, then fold the cream through the berry cream cheese mixture. Pour on top of the biscotti base and chill for 4 hours until set.

5. 5

   For the topping, Sprinkle 1 1/2 tsp gelatin into a small bowl with 2 tbsp cold water. Leave to soak for 10 mins and then melt by placing the bowl over a pan of simmering water. Meanwhile, place the frozen berries, 1/3 cup sugar, and 1/3 cup water in a saucepan. Bring to a boil, then add to the gelatin and stir to combine. Allow to cool to room temperature. Pour over the cheesecake and chill for 2 hours to set. Decorate with biscotti.

* Per serving · 4 servings · Values may vary.

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