A Recipe & Tulips

Do you remember the berry mousse cheesecake post from a while back? Well, time for recipe sharing!

Steps to a no bake cheesecake which sets in the fridge due to jelly powder. And because flowers never hurt, here are some blushing pink tulips as well. Funnily enough, the tulips are just as pink as the cheesecake!

Tickled pink, Val.

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BERRY MOUSSE CHEESECAKE

happily serves 12 to 16

FOR THE BASE

200g digestive biscuits
¼ cup sugar
½ tsp cinnamon
100g butter, melted

FOR THE FILLING

¾ cup boiling water
2 x 85g packet berry jelly crystals
375g cream cheese
½ cup caster sugar
3 cups berries (fresh or defrosted from frozen)
300ml cream

1. Sprinkle jelly crystals over measured boiling water in a bowl and stir until dissolved. Set aside to cool to room temperature.
2. Crush biscuits in a food processor or with a rolling pin. Mix with sugar, cinnamon and melted butter.
3. Press biscuit mixture firmly into the base of a 24cm spring form cake tin, but not too firm as the base will be too hard to bite.
4. Wrap a paper collar of baking paper neatly around the inside of the tin to enclose the cheesecake filling.
5. Beat cream cheese and sugar until smooth then mix in the dissolved jelly.
6. Blitz the berries in a food processor and pass through sieve to remove all seeds. This is so the texture of the cheesecake will be seedless and smooth. Half this strained berry coulis into two bowls.
7. Mix in one half of the berry coulis into the filling mixture. Whip cream to stiff peaks and gently fold in as well. Empty mixture into the spring form tin.
8. Pour the other half of the berry coulis around the cake in a circle motion. Draw a skewer through to create marbled swirls of berry through the filling.
9. Refrigerate cheesecake overnight to set. Remove from the tin only before serving to ensure it holds its shape.