Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson
This is based on my go-to cheesecake recipe I have been making for over 20 years. The original version is simply lemon flavoured served with berries (fresh or a coulis).
To get this ombre effect, which is very on trend at the moment, you need to be prepared for a few dishes. But the effect is spectacular and sure to impress!
750g mixed berries (fresh or frozen)
⅓ cup sugar
200g biscuits (I used chocolate wheatens but malt, gingernuts or plain biscuits will all work)
500g cream cheese, at room temperature
1 tin condensed milk
½ cup lemon juice
1 tbsp lemon zest
¼ cup boiling water
2 tbsp + 1½ tsp gelatine
Place the berries in a saucepan and simmer for 15-20 minutes. Stir in the sugar and allow to cool. Puree and set aside. It should make approximately 2½ cups.
Crush the biscuits or put in a food processor and whizz until they are fine crumbs. Mix in the melted butter then press into a lined 18cm spring form tin. Place in the fridge to set.
Dissolve 1 tbsp of gelatine in ¼ cup of boiling water. Mix this with 1½ cups of the berry puree then pour onto the biscuit base. Return to the fridge to set.
Beat the cream cheese, then add the condensed milk and continue to beat until well combined. Dissolve 1 tbsp of gelatine in ¼ cup of boiling water and stir until it dissolves. Add this to the cream cheese along with the lemon zest and juice. Mix until smooth.
Dissolve the remaining 1½ tsp of gelatine in ¼ cup of boiling water and stir this into 1 cup of berry puree. Set the remaining (if any) puree aside to serve with the complete cheesecake.
You should have approximately 3½ cups of the cheesecake mix, take approx. ¾ cup of this and mix with ¾ cup of the berry puree and pour onto the cheesecake base.
Place a further 1½ cups of the cheesecake mix and stir in 2 tbsp of the berry puree. Carefully pour this onto the last layer. Place the remaining plain cheesecake mix on top of this.
Allow to set in the fridge for several hours before serving.
Tip: You may want to allow it to set in the fridge for 5-10 minutes between layers.