No-bake choc berry cheesecake by Kirsten Tibballs

Cooking Directions

• Melt the butter and allow to cool slightly. Crush the biscuits and combine with the butter.

• Spray a 23cm x 7.3cm springform tin with oil and line with baking paper.

• Press the crumb into the base and sides.

• Combine all ingredients in a saucepan.

• Heat until the sugar has dissolved and continue cooking on a low heat until the compote thickens. Cool at room temperature.

• Semi-whip the Bulla Thickened Cream and set aside.

• Using a stand mixer fitted with a paddle attachment, beat the cream cheese, salt, nutmeg, vanilla paste, and sugars together on medium speed until smooth and creamy. Scrape down the bowl as needed.

• Add the Bulla Dollop Thick Cream and lemon juice. Beat until smooth and combined. Fold the semi-whipped Bulla Thickened Cream into the mixture.

• Place a third of the cheesecake mixture into the crumb casing then place a third of the compote on top and marble it through with a skewer. Repeat so that there are 3 layers of each, finishing with the compote.

• Place the cheesecake in the fridge for a minimum of 6 hours or overnight to set.

• Just prior to serving unmould the cheesecake, place it on a serving plate. Top with Bulla Dollop Thick Cream and assorted berries, and finish with a dusting of icing sugar.