Preparation time is 30minutes
Total time is 30minutes
Serve is for 8 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
- 250grams granita biscuits
- 125grams butter, melted
- halved strawberries, raspberries and blueberries, to serve
- 1 1/2teaspoons vanilla bean paste
- 1/2 cup boysenberry jam, plus extra 1.5 tbs
- 500grams cream cheese, at room temperature
- 2tablespoons caster sugar
- 250grams mascarpone
Method
Step 1 of 3
Process biscuits in a food processor until it resembles fine breadcrumbs. Add butter and process until well combined. Press mixture evenly over base and sides of a 12 x 35cm fluted tart tin with removable base. Place in freezer for 20 minutes or until firm.
Step 2 of 3
Meanwhile, process cream cheese, sugar, vanilla and mascarpone in a food processor until smooth and combined. Spoon into tart case and swirl jam through. Cover with plastic wrap and refrigerate overnight to set.
Step 3 of 3
Remove plastic wrap. Carefully remove cheesecake from tin and place on a platter. Combine extra jam with 3 tsp water in a bowl and drizzle over cheesecake. Top with berries to serve.
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