French Vanilla Cheesecake with Fresh Berries
(recipe adapted from Taste.com)
500 gram packet plain sweet biscuits (such as Marie)
400 gram butter, melted
600 ml thickened cream, whipped
6 teaspoons powdered gelatine
3 tablespoons boiling water
1000 gram cream cheese, softened
1 1/3 cup caster sugar
300 ml thickened cream, extra
1 tablespoon icing sugar
1 tablespoon vanilla bean paste
Fresh berries of your choice, to decorate
Grease a 20 cm round (base) spring-form pan. Using a food processor, process biscuits until fine crumbs. Add butter. Process until combined. Press the biscuit mixture over base and side of prepared pan. Refrigerate for 10 minutes.
In a large bowl, using an electric mixer, beat cream until thickened. Set aside.
Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool.
Meanwhile, using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy.
Gradually beat in gelatine mixture until combined. Fold in whipped cream. Pour mixture into prepared pan, leveling top with a spatula. Cover.
Refrigerate overnight or until set.
When ready to decorate, place cream and icing sugar in a large bowl. Beat with an electric mixer until thickened and forming peaks.
Remove the cheesecake from pan. Decorate top of cheesecake with whipped cream and fresh berries of your choice. Serve.