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176g chocolate flavored Oreo biscuits
50g ground almonds
85g salted butter, melted
175g frozen summer berries
65g castor sugar
2.5ml lemon juice
2 x 230g LANCEWOOD® Medium Fat Cream Cheese Plain, room temperature
125ml LANCEWOOD® Double Cream Plain Yoghurt, room temperature
125ml castor sugar
1 extra large egg
5ml vanilla essence
Fresh gooseberries and cherries
Spray a ±23cm loose-bottomed tart pan with non-stick spray. In food processor, process biscuits, almonds and sugar until fine. Add butter and mix together. Press mixture very firmly into and up against sides of prepared pan. Freeze for at least 15 minutes.
Bring water, frozen berries, castor sugar, lemon juice to boil. Lower heat and simmer until thick. Set aside to cool.
Preheat oven to 170°c. Beat cream cheese, yoghurt, castor sugar, egg and vanilla essence until smooth. Sift in cornflour while beating. Place prepared tart pan on baking sheet. Fill with cheesecake mixture. Drop spoonfuls of berry coulis onto mixture and swirl it into mixture. Bake until filling is just set for about 30 – 35 minutes. Switch off oven and leave inside for another 30 minutes to cool. Cover and chill overnight in fridge.
Decorate with gooseberries and cherries or other seasonal berries of your choice. Dust with gold dust (optional).
Recipe adapted from Lizelle Solomon, winner of 2016 Lancewood Cake-Off®.
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