Summer Berries Cheesecake

Chinese New Year has been eventful for me with the countless celebrations and visitings. And of course one of the highlights would be receiving red packets from the elders. yoohoo! Few more days till its end, aww.

I know I'm not the best biscuit crust cutter. This was done right before I stormed out of the house for work, so pardon me, I had to make do with a cheesecake that looks like it was being nibbled. But the creamy moussey texture wins me over. Am a big fan of vanilla, so the rich vanilla flavor got me going crazy, plus the tiny black speckles pods look so pretty in the cake. Combine these flavors with fruity berries, you've got yourself a great summer indulgence.

And if you're from Singapore, be sure to catch Chingay on TV tomorrow night! hehe

Summer Berries Cheesecake

Ingredients:

Biscuit Base:
80g digestive biscuit crumbs
30g unsalted butter, melted

Cheesecake Filling:
150ml whipping cream
250g cream cheese, room temperature
45ml milk
80g icing sugar
Vanilla pod seeds, scraped from 1 pod
1/4 tsp vanilla powder
2 tsp Grand Marnier
1 tbsp gelatine powder
3 tbsp boiling water
150g strawberries, cut into halves
80g blueberries

Method:

1. Mix biscuit crumbs & melted butter together and press firmly onto the base of a 6" cake tin. Chill for 30 mins.
2. Beat whipping cream with electric beaters until 70% stiff or until mousse-like. Refrigerate for later use.
3. Double-boil gelatine & boiling water until totally dissolved. Keep warm.
4. Beat cream cheese, icing sugar, milk, vanilla pod seeds and vanilla powder until smooth & creamy.
5. Blend in gelatine solution until well combined.
6. Fold in whipped cream.
7. Lay strawberries and blueberries on chilled biscuit base, and pour cream cheese mixture over it.
8. Chill for 3 to 4 hours before serving. Decorate as desired.