Summer Berry Cheesecake

Summer Berry Cheesecake


Cheese Cake Filling

  • Dawn® Neutral Fond 140g
  • Water (hot) 140g
  • Cream Cheese (softened) 220g
  • Lightly Whipped Cream 500g

Biscuit Base

  • Digestive Biscuit Crumb 560g
  • Melted Butter approx. 260g 


  • Fresh Summer Berries
  • Mint Leaves


  • Add the melted butter to the biscuit crumb and mix until all the crumb is coated.
  • Deposit 350-400g of crumb into a 36cm x 13cm rectangular tart/cake tin, spread evenly and lightly compact the crumb.
  • Now add the cream cheese and mix in until no lumps are remaining.
  • Fold in 1/3 of the lightly whipped cream and then fold in the rest of the lightly whipped cream.
  • Poor approximately 500g of the cheese cake mixture into the prepared biscuit base and spread evenly.
  • Place into the fridge for 20 minutes and then place into the freezer until set (minimum 3 hours) and remove from tin.
  • Once set decorate with fresh summer berries and mint leaves. Slice and serve.


Yield: Approximately 2 x 36cm x 13cm tins