Forest fruit cheesecake squares

An outstanding forest fruit cheesecake squares, topped with a vibrant berry mousse made from a mix of forest fruits. It’s a cheesecake you can make all year round :). The beautiful colour, light texture and gently tangy flavour of the fruit mousse are among the highlights of this dessert. Paired with a perfectly smooth cheesecake layer, it creates a truly irresistible treat. Who’s tempted?

Ingredients for the base:

• 2 packs of plain biscuits (such as petit beurre biscuits)

Ingredients for the cheesecake layer:

• 750 g full-fat or semi-fat curd cheese (or cream cheese), finely ground
• 250 ml double cream
• 2 large eggs
• 1½ tablespoons potato starch (or cornflour)
• 1 cup caster sugar
• 1 teaspoon vanilla paste or extract (or 1 sachet vanillin sugar)

All ingredients should be at room temperature.

Place all the ingredients in a mixing bowl and mix until just combined, either with a mixer or a whisk. Do not overmix, as incorporating too much air will cause the cheesecake to rise and then sink – we want a perfectly level surface.

Line a deep 33 × 23 cm baking tin with baking parchment. Arrange the biscuits tightly on the base. Pour the cheesecake mixture over and level the surface.

Bake at 160°C for about 50 minutes, until the surface is set and firm to the touch. If necessary, extend the baking time slightly. Remove from the oven and leave to cool completely.

Ingredients for the forest fruit mousse:

• 550 ml double cream, chilled
• 750 g mixed forest fruits (fresh or frozen – e.g. blueberries, raspberries, blackberries, red and blackcurrants, cherries)
• 2 tablespoons lemon juice
• 100 g sugar
• 15 g powdered gelatine + 75 ml cold water

Place the fruit (do not thaw if frozen), lemon juice and sugar in a saucepan. Heat until the sugar dissolves and the mixture comes to the boil, then remove from the heat. Pass through a sieve to remove the seeds.

Sprinkle the gelatine over the cold water and leave for 10 minutes to bloom. Gently heat until fully dissolved (do not boil). Stir into the warm fruit purée and mix well. Leave to cool slightly, but do not let it set.

Whip the chilled cream until soft peaks form. Gradually fold in the fruit purée in three additions, mixing gently but thoroughly. Pour the mousse over the cooled cheesecake layer. Chill in the fridge for several hours, preferably overnight.

Ingredients for the white chocolate topping:

• 40 ml double cream
• 80 g white chocolate, chopped

Heat the cream until just below boiling point. Pour over the chocolate and leave for 2 minutes, then stir until smooth (strain if needed). Leave to cool slightly until thickened, then drizzle over the cheesecake.

Decorate with fresh berries if desired and chill. Store the cheesecake slice in the fridge.

Enjoy!