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(C) Julia Briggs- English Tea Store

We are coming to the end of the strawberry season now but you can use raspberries or in fact any fruit you want to top this delicious cheesecake.  Plus it is a no bake cheesecake so you can make it even if the weather is hot!

For the base you can either make one with a packet of digestive biscuits and some butter or you can use a ready made pie crust.  If you use a pie crust then you will need to melt about 4 oz of chocolate with about 2 oz unsalted butter and melt together before putting on the base of your pie crust.  I used

1 packet of digestive biscuits

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(c) Julia Briggs – English Tea Store

4 oz unsalted butter

Make the biscuits into a crumb, melt the butter and mix into this crumb then use to line an 8 inch springform tin, pressing it down with the back of a metal spoon.  Put the tin into the ‘fridge to chill.

Meanwhile:

Beat together 8 oz cream cheese,  1/2 cup of sugar, 1/2 cup of sour cream, 1 teaspoon of vanilla essence and 1 tub of either cool whip or a packet of instant whip with 1/2 cup of double cream.  When well mixed put this mixture on top of the biscuit crumb or pie crust and chill overnight.  Just before serving. wash, hull and halve some fresh strawberries or other fruit and place over the cheese mixture.  Melt about 4 oz of chocolate and drizzle this over the fruit, serve immediately.  The cheesecake will keep in a ‘fridge for a few days but once it is seen it will disappear rather quickly I am sure.

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