Follow these steps for perfect results
digestive biscuits
crushed
butter
melted
double cream
mascarpone cheese
sugar
gelatin
lemon
zested
lime
zested
blueberries
raspberries
Crush digestive biscuits in a plastic bag using a rolling pin.
Melt butter.
Blend crushed biscuits with melted butter in a food processor.
Press the mixture into a cake tin to form a base.
Heat blueberries and raspberries with 30g sugar and a little water for 10 minutes until reduced to a compote.
Mix double cream, mascarpone, remaining 30g sugar, gelatin, fruit zests, and a small amount of berry compote together, stirring gently.
Pour the mixture over the biscuit base, spreading evenly.
Refrigerate for at least 2 hours to set.
Slice and serve with remaining berry compote.
Expert advice for the best results
Use high-quality mascarpone for the best flavor and texture.
Allow the cheesecake to set completely before serving.
Gently warm the compote before serving to enhance its flavor.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance
Garnish with fresh berries and a dusting of powdered sugar.
Serve chilled.
Accompany with a scoop of vanilla ice cream.
Offer a selection of fresh berries on the side.
Its sweetness complements the cheesecake.
Discover the story behind this recipe
Common dessert in many western cultures.
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