Wild Berry Cheesecake

Serves 6
Prep Time 40 mins
Cooking 240 mins
Level medium


  • 160g Wheat Biscuits
  • 120g Butter
  • 45g White Chocolate
  • Vanilla Pod
  • 60ml Milk
  • 250ml Whipped Cream
  • 200g Greek Yogurt
  • 2 strips Clear Gelatine
  • 60g Icing Sugar
  • 1, squeezed Lemon
  • 100g, liquidised Raspberries
  • 3 tsp Icing Sugar
  • 200g Wild Berries
Crush the wheat biscuits. In a saucepan melt the white chocolate together with the butter and with the split and scraped vanilla pod. Take off the heat and pour in the crushed biscuits, mix well. Press the mix in a circle or oval shaped non-stick loose base tin and refrigerate for about an hour. Put the gelatine strips in cold water and set aside. Heat up the milk but do not boil. Mix the gelatine and the warm milk together and let them cool down. Meanwhile in a separate bowl fold the icing sugar in the whipped cream until well combined. Add the greek yogurt to the cream and stir. Pour in the milk / gelatine mixture and blend well. Take out the biscuit dough from the fridge and pour the cream mixture on top. Return to the fridge for at least 6hours or overnight. Mix the raspberry puree, the lemon juice and the icing sugar. Heat over low heat until sugar dissolves. Let the sauce cool down but when it is still in liquid form pour over the cold cream/ biscuit and refrigerate for another hour. Take out the cheesecake from the tin and decorate with the wild berries. Serve chilled.

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