Recipes

Berry Cheesecake With Champagne Jelly

Celebrate the King's Coronation with this berry cheesecake recipe created by @lottiegotcake.

200g rich tea biscuits 
150g butter, melted 
300g double cream 
400g full fat cream cheese 
150g icing sugar 
1 tbsp vanilla bean paste 
150g British raspberries 
150g British blueberries 
300g British strawberries (100g roughly chopped, the rest sliced)
100g cherries, frozen 
2 tbsp jam sugar 

Champagne jelly 
375ml champagne / Prosecco 
2.5tsp powdered gelatine 
1 tbsp water 
60g caster sugar 

Decoration 
White chocolate 
Freeze dried raspberries 
Lots of berries! 

Method 

Blitz or smash the biscuits, add the melted butter and blitz again. Press into a lined 23cm springform tin and put in the fridge while you make the filling. 

Whip the cream to soft peaks and then set aside. In a new bowl, use a hand whisk to mix together the cream cheese, icing sugar and vanilla bean paste until smooth and set aside. 

Put the berries in a large saucepan with the jam sugar and bring the boil, stirring occasionally. Once the fruit has started to break down, squash the blueberries against the side of the pan and mash everything up. When the mixture looks syrupy, remove from the heat and allow to cool. 

Pour into a blender and blitz to a purée. Pour this purée through a sieve and into a measuring jug. Pour 3/4 of the fruit mixture into the cream cheese and use the hand whisk to combine fully. Fold in the whipped cream. 

Take the tin out of the fridge and position the sliced strawberries around the edge, they should stick to the side on their own. Pour the cheesecake mix (carefully) into the tin and spread evenly, making sure the strawberries stay standing up. 

Pour little splodges of the purée on top and use a cocktail stick to make a pattern. Put in the fridge for at least 2 hours to set. 

To make the jelly, mix the gelatine with the water in a small heatproof bowl and set aside. Pour 60ml champagne into a small saucepan with the sugar and bring to the boil, stirring occasionally until the sugar dissolves. Put the gelatine in the microwave for 10 seconds to loosen it and pour into the pan and stir until dissolved. 

Pour through a sieve, into a bowl and allow to cool to room temperature. Add the remaining champagne and stir to combine. 

Take the cheesecake out of the fridge and pour the jelly on top. If you pour over the back of a large serving spoon it will help with distribution. Return to the fridge and leave to set overnight. 

To serve, heat a cloth and hold it against the sides before opening the tin. This should ensure a clean removal! If not, use more berries to cover any jelly cracks. I tempered some white chocolate and sprinkled with dried raspberry but you should decorate however you like!