No bake berry cheesecake
My No bake berry cheesecake is a great, gluten-free way to celebrate all those fab summer berries – and a perfect accompaniment to a lunch or dinner.
150g of buckwheat groats
100g of mixed seeds (a mix of sunflower, pumpkin, golden linseed, hemp and sesame seeds).
50g of butter
2 tbsp of maple syrup
For the filling:
280g of cream cheese, at room temperature
1 vanilla pod, seeds removed
4 tbsp of maple syrup, or to taste
250g of mascarpone, at room temperature
250g of full fat yoghurt, at room temperature
A punnet each of blueberies, strawberries and raspberries
Toast the buckwheat and the mixed seeds in a large dry non-stick frying pan for 4-5 minutes. Toss the pan regularly to toast them evenly. Place the seeds in the bowl of a food processor. Add the butter and maple syrup. Blend for 2 minutes, scrape down the sides and blend for a further minute.
Line the base of a 20cm spring form tin with baking parchment. Place the buckwheat and seed mix in the bottom, and press it down firmly and evenly across the base. Chill in the fridge while you make the filling.
Beat the cream cheese with the vanilla and the maple syrup to smooth. Add the mascarpone, followed by the yoghurt. Whisk to a smooth consistency and to remove any lumps. Add more syrup if you want it sweeter. Pour into the time evenly. Add a couple of large dollops of coulis to the top and stir into the cream cheese (you’ll get a pale purple top). Smooth the top. Leave to set in the fridge for at least 4 hours. Before serving decorate with the berries. Run a knife around the edge before moving the spring form to serve.
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