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1
Spray and line a 20 cm springform round pan.
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2
Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter.
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3
Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
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4
Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool.
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5
Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
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6
Add the gelatine mixture and the lemon juice. Beat.
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7
Fold in the 200 grams of berries.
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8
Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
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9
Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
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10
Combine the cornflour and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
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11
Spread the berry topping over the cooled cheesecake. Spread evenly.
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12
Return the cheesecake to the fridge to set.
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13
Cheesecakes generally require at least 4 hours to set fully or leave overnight.
