-
1
Spray and line a 20 cm springform round pan.
-
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. Or you may add a small amount of water.
-
3
Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
-
4
Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool. Do not allow to set.
-
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.
-
6
Add the gelatine mixture and the lemon juice. Beat.
-
7
Fold in the 200 grams of berries.
-
8
Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
-
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.
-
10
Combine the cornflour/cornstarch 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.
-
11
Spread the berry topping over the cooled cheesecake. Spread evenly.Return the cheesecake to the fridge to set.
-
12
Cheesecakes generally require at least 4 hours to set fully or leave overnight.
