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Upside Down Berry Cheesecake

Before we start the cheesecake was meant to be upside down.. My Nanny described it as 'the best cheesecake I’ve made', so hopefully that will persuade you to try it. It has a lovely creamy filling that goes perfect with the tartness from the berry compote. Not forgetting the ideal biscuit to filling ratio, we all need that buttery biscuit base fix!

Prep

1h

Cook

3h

Total

4h

homepage-image

Upside Down Berry Cheesecake

Before we start the cheesecake was meant to be upside down.. My Nanny described it as 'the best cheesecake I’ve made', so hopefully that will persuade you to try it. It has a lovely creamy filling that goes perfect with the tartness from the berry compote. Not forgetting the ideal biscuit to filling ratio, we all need that buttery biscuit base fix!

Prep

1h

Cook

3h

Total

4h

Ingredients

Method

Turn cooking mode on

Step 1

Add your frozen berries, sugar and lemon juice to a saucepan. Gently melt this down and bring to the boil. Simmer for around 5 minutes until you get a nice thick compote. Transfer into a bowl and allow to cool fully in the fridge.

For

8

M

I

400

g

Digestive biscuits, crushed

100

g

Gingernut biscuits, crushed

180

g

Butter, melted

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Álfgerður M

3 months ago

Do you whip the cream? I've made it twice and as soon as I add the cream the mixture becomes to liquidy.

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Jonny (Hungry Hooker)

3 months ago

Hi Álfgerður, when you add the cream you whisk again until it thickens up 🙌🏻 The method will bring you through it step by step 😄

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C

Chloe R

6 months ago

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C

Chloe R

6 months ago

My friends and family loved your recipe :)

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Jonny (Hungry Hooker)

6 months ago

Absolutely delighted to hear that Chloe 🙌🏻 You did all the work so give yourself a pat on the back 😄 It looks delicious 🤤

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