OK, firstly, sorry about the name.
Well, no, actually, I quite like it.
After last week's picture of my cheesecake in my 'Things I'm loving' post, and all the comments it received, I thought it only fair to share the recipe with all my bloggy friends.
Especially since most of you live too far away for me to invite you round for a slice of the real thing.
This cheesecake is quite a soft set, so although you can make it in a spring-form tin and take the sides off, it won't be as firm as a baked cheesecake, or one that has gelatine in it.
You can use any berry you like. The quantity of berries doesn't have to be exact either. So far I have tried this with just blackberries, just raspberries, and a whole mixture of berries. Each time was delicious!
I've even done my research this week and checked what the American names for the ingredients are too! I've made the assumption (hopefully not wrongly) that in Australia and NZ there surely can't be a third name for these things, and that you guys either use the UK or US name! Do tell me if I'm wrong though!
You will need:
for the base:
8oz digestives (Graham crackers), crushed
3oz melted butter
~Nice and easy, just bash the biscuits to pieces then mix with the melted butter before spreading out and pressing down in your chosen dish, which could be a pie dish or a spring-form tin.
~Chill while you make the filling.
for the filling:
1 tin Nestles condensed milk (397g size, or whatever is the closest equivalent where you live!)
500g mascarpone cheese
the juice of 2 lemons
around about 500g berries of your choice
~Beat the condensed milk with the mascarpone until it is smooth then mix in the lemon juice.
~Now add the berries and mix them in well, leaving some to decorate the top, if you want.
~Spread over the top of the base and chill for at least 2-3 hours. Overnight is best though, if you can.
Told you it was berry easy!