Ingredients:
250g macadamia biscuit or any plain sweet biscuit
120g butter, melted
4 gelatine leaves
1/3 cup milk
3x250g cream cheese, softened
395g condensed milk
1/2 cup caster sugar
1/4 cup fresh lemon juice
1 tsp. vanilla essence
125g raspberries
125g blueberries
Blueberry coulis:
1 1/2 cups frozen blueberries
1/4 cup caster sugar
1 tsp. corn flour
Method:
1. Grease and line the base and side of a 25cm (base measurement) springform pan.
2. To make the coulis, bring all ingredients to a boil in a small saucepan, stirring constantly and crushing berries with the back of spoon. Boil for 2 minutes to thicken. Pour into a blender and whiz until smooth. Strain through a fine sieve into a jug.
3. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan.
4. Use a spoon or a straight-sided glass to spread and press mixture firmly over the base of the pan. Place in the fridge for 30 minutes to chill.
5. Soak gelatine leaves in cold water for 5 minutes. Heat milk in a pan over medium heat until just below boiling point. Squeeze excess water from the gelatine leaves and add to the hot milk, stirring until dissolved. Set aside.
6. Whiz cream cheese, sugar, condensed milk, vanilla, lemon juice and the milk mixture in a food processor until smooth. Pour mixture over biscuit base. Use a teaspoon to drizzle the coulis on top of the cheesecake and use a toothpick to create swirls. Chill for 5 hours or overnight.
7. Serve the cheesecake with berries, drizzled with blueberry coulis.
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