A creamy, luscious cheesecake infused with the sweet-tart flavors of blueberries and raspberries, this dessert features a buttery graham cracker or biscuit crust that complements the rich, velvety filling. The berries add vibrant color and a burst of natural fruitiness, either swirled into the cheesecake or as a glossy topping. With its smooth, melt-in-your-mouth texture and refreshing berry contrast, this cheesecake is an irresistible choice for berry lovers and a stunning centerpiece for any dessert table.

Prep

40 mins

Bake

3 hrs

Total

3 hrs 40 mins

Yield

7 inch cake

Ingredients

Biscuit Base
• Gullon Digestive Biscuit | 56909 | 100g
• RedMan Unsalted Butter | 68328 | 40g
• RedMan Fine Sugar | 1416 | 1½ tbsp

Cheese Filling
• Royal Victoria Cream Cheese | 67061 | 200g
• RedMan Fine Sugar | 1416 | 70g
• RedMan Egg Yolk | 12088 | 3 nos
• Millac Whipping Cream (A) | 1417 | 80g
• Millac Whipping Cream (B) | 1417 | 200g
• RedMan Gelatine Powder | 9887 | 1 tbsp
• Hot Water | --- | 3 tbsp
• Ravifruit Frozen Raspberry Puree | 50472 | 80g
• Ravifruit Frozen Blueberry Puree | 50480 | 80g

Raspberry Glaze
• Ravifruit Raspberry Puree | 50472 | 150g
• RedMan Fine Sugar | 1416 | 30g
• RedMan Gelatine Powder | 9887 | 1/2 tsp
• Water | --- | 50g

Instructions

**Biscuit Base**
1. Blend biscuit to a coarse texture, put into a bowl.
2. Add in the balance ingredients and mix well.
3. Pour into 7″ cake tin, spread it evenly and press it firm.

**Cheese Filling**
1. Mix the cheese and sugar until creamy.
2. Add in the egg yolk and mix well.
3. Boil whipping cream (A) and add into the cheese mixture.
4. Whip the cream (B) to soft peaks and fold into the above mixture.
5. Dissolve the gelatine in hot water and add it into the mixture.
6. Divide the mixture into 2 portions and add each puree into one portion.
7. Scoop the blueberry mixture into the prepared cake ring.
8. Place a layer of sponge cake on top.
9. Scoop all the remaining raspberry filling and level it.
10. Place in the freezer and let it set for 2 hours.
11. Remove from the freezer, add the glaze, and return to the freezer to set for about 15 minutes.

**Raspberry Glaze**
1. Boil the water, sugar, and raspberry puree together.
2. Add in the gelatin and stir until dissolved.
3. Let it cool, then pour it over the cake.

Tips

**Cool Gradually**
1. Turn Off the Oven: Once the cheesecake is done, turn off the oven and crack the door. Let it cool in the oven for about an hour to reduce the temperature gradually, which helps prevent cracks.
2. Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to firm up.

**Serve and Enjoy**
1. Slice with a Warm Knife: For clean slices, dip a knife in warm water, wipe it dry, and cut the cheesecake. This prevents the filling from sticking to the knife.
2. Garnish Thoughtfully: Consider garnishing with whipped cream, mint leaves, or additional berries for an elegant presentation.

**Storage**
1. Store Properly: Keep leftover cheesecake covered in the refrigerator for up to 5 days. You can also freeze slices for longer storage; wrap them tightly in plastic wrap and foil.