Vanilla Cheesecake (No Bake) with Berries EASY

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This is a lovely light cheesecake which is super easy to make and DELICIOUS to eat. You can also change it up really easily though so experiment with flavours. You can change the vanilla for another flavour such as lemon, strawberry or even rhubarb.

This is a quick recipe that can be made in under 30 minutes -15 mins cheesecake/10 mins sauce.

You will need:

• 200g/7oz caster sugar a.k.a super fine sugar (reserve 1 tablespoon for fruit sauce)
• 1tbp vanilla extract/paste
• 90g/4oz butter - melted
• 225g/12 oat biscuits crushed
• 300g/10.5oz cream cheese - full fat
• 200g7oz berries - washed
• 250g/9oz mascarpone cheese
• 200ml/6.5fl oz double cream/heavy cream/whipping cream

Method:

1. Place crushed biscuits - crush either in a food processor or in a bag with a rolling pin - in a large bowl and pour over melted butter in stages- mix until well incorporated. You may not need all the butter so add slowly, stop when the mixture will just hold it's shape
2. Place crumbs in a 9 inch cake tin and push down firmly then refrigerate
3. Whip double cream until medium/firm peaks, add cream cheese, mascarpone, vanilla and sugar and mix until smooth - do not over mix
4. Spoon cream mixture onto biscuit base and spread using the back of the spatula to push out air holds
5. Place cheesecake into the fridge until near serving time - at least 2 hours - place in covered container if possible and away from strong smells like onion
6. To make the fruit sauce, place 3/4 of fruit in a pan and heat with 1-2 tablespoons sugar for 5 minutes - allow to cool for minimum 10 minutes - ideally at least 30 minutes before placing on the cheesecake. If not serving straight away, store in the fridge.

TIPS: Once the berries are on the cheesecake, consume within 24 hours. If freezing this cheesecake, don't place the berries on, freeze the cheesecake without topping and make the berry sauce fresh before serving. If freezing whole, allow 4 hours to defrost in the fridge. Allow 1 hour for single slices. Freeze covered for up to 1 month.