Mixed Berries Cheesecake (no bake)

This cake was done by my girl for Mother's Day as I got busy with my dad's cake.  

Yearly, we will celebrate Mother's Day on my dad's birthday.  This year is no exception.  For the next two years, I will be missing my daughter on this special day.

My parents feel that it is a little sweet but for us, we think it was okay.  So if you are making it for old folks, reduce the sugar.

Learning: In the next round, we will follow the below recipe to make it a taller cake.  Also best serve totally chilled.

What you need:

5" 

80g digestive biscuit

40g unsalted butter

260g cream cheese

120g castor sugar

160g mixed berries puree

200g whipping cream

2 tsp lemon juice

16g gelatin

64g cold water

Mixed berries jello

75g mixed berries puree

30g castor sugar

6g gelatine

24g cold water

Method:

Cheesecake

Bloom gelatine in cold water for 10 mins.  Melt gelatine over hot water until dissolved.

Melt the butter.  

Break the digestive biscuit into fine powder.  Add in the melted butter and mixed well.

Spread the crumbs into the 5" cake ring.  Compact it as much as possible.  Chill.

Beat the cream cheese until soft.  Add in the sugar and beat until creamy.

Add in the mixed berries puree and lemon juice and beat again.

Whisk the whipping cream until soft peaks.  

Fold in the whipped cream into the mixed berries cream cheese.  

Mix in the melted gelatin until fully incorporated.

Pour onto the biscuit base and freeze.

Jello

Dissolve mixed berries puree, and castor sugar in the microwave oven (30-sec burst).

Stir the mixture and bring back into a microwave oven (20-sec burst)

Stir in the gelatin until well combined and let it cool down (enough not to feel warm).

Assembly

Strain the mixture onto the cheesecake.  Shake it gently to distribute the layer evenly.

Chilled until set before serving.

Happy Mother's Day to all mommies out there!