Upside Down Berry Cheesecake

Name: Upside Down Berry Cheesecake
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 8 servings
Ingredients: 400 g Digestive biscuits; 100 g Gingernut biscuits; 180 g Butter; 350 g Frozen berries; 100 g Sugar; 1/2 lemon Lemon juice; 560 g Cream cheese; 250 g Mascarpone; 450 ml Double cream; 3 tsp Vanilla bean paste; 100-125 g Icing sugar

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

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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.

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For

400

Digestive biscuits, crushed

100

Gingernut biscuits, crushed

180

Butter, melted

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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

Cook

Total

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

400

Digestive biscuits, crushed

100

Gingernut biscuits, crushed

180

Butter, melted

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.