Fruit Cheesecake
Chef: Aisha From: UK Serves: 24
Prep time: 1 hour Chill time: Overnight
“It reminds me of Fridays when the family are together and enjoying”
“I used to work at a cancer clinic where some patients didn’t eat well due to treatment, however when I brought in things I baked, they would smell it and want to try it.”
Ingredients
For the base:
3 packets of oat biscuits
100-150g butter, melted (can be normal or vegan)
For the filling:
1.1kg dairy free double cream (or normal if not making vegan)
600g dairy free Philadelphia cheese cream
2 tbsp sugar (icing sugar works best)
1 packs of strawberries
1 packs blackberries
2 packs of raspberries
This recipe was made during the graduation of Class of June 2023 Food Ambassadors where Aisha explained that she would make this back home in Somalia served along with papaya coated in lime juice. Aisha uses baking as a means of bringing people together and wishes to open her own bakery in the future.
This dish was served in the way she would have back home with papaya. Everyone was blown away at how good it tasted! As this recipe was made for a large group of people, it can be modified for a smaller group. It can also be made overnight to save you time.
Method:
Blend the biscuits in a blender. Add the melted butter and blend again. Add more butter if needed.
Pour into a container or mould that you will be making your cheesecake in and press down with a spoon.
In another container, mix the cream cheese and sugar together well.
Add in the cream and mix until whipped (don’t mix too much, otherwise it will split)
Pour the mixture over the biscuit base and place in the fridge for 1 hour.
Wash all the fruit and cut to desired size and place over the cheesecake
Chill in the fridge overnight for best results, or until desired firmness.