Use a ruler when you decorate this stunning cheesecake – it will avoid the hassle of rearranging the berries!
- 250g (9oz) Hobnobs biscuits
- 125g (4˝oz) butter, melted
- 1 vanilla pod
- 600g (1lb 5oz) full-fat Philadelphia
- 100g (4oz) icing sugar
- 284ml pot double cream
- around 350g (12oz) each blueberries and raspberries
- 25.5cm (10in) cake tin with removable base, lightly oiled
If you really want to impress (and have time!), polish your blueberries with some kitchen roll - it will make the colour contrast much more pronounced.
For the cheesecake recipe base, whizz the biscuits with the melted butter until you have fine crumbs. Press into the base of the tin and chill.
To make the filling, split the vanilla pod lengthways, scrape out the seeds with the back of a knife, and add to a large mixing bowl with the cream cheese and icing sugar, and beat until smooth. Whip the cream separately until you have soft peaks, then gently beat into the cream cheese mixture. Spoon the mixture on to the biscuit base and chill in the fridge for at least 6 hours, but overnight is better, if you have time.
To decorate, run a knife gently around the edges of the cheesecake, remove from the tin and slide it off its base. Arrange the berries in the shape of the Union Jack and serve immediately, or keep in the fridge until needed.
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