Ombre Berry Cheesecake
3.5 oz (100g) raspberries 3.5 oz (100g) blackberries 3.5 oz (100g) blueberries
¼ cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tbsp 15ml) water
Place over medium heat
Bring to a simmer, stirring occasionally for about 15 minutes
Sieve to remove seeds
½ tbsp (5g) gelatin powder
2 tbsp (30ml) water
let it swell for about 5-10 minutes
Place over low heat just until the gelatin dissolves
Add over berry sauce
5 oz (150g) digestive biscuits/graham crackers
Turn into crumbs
3 tbsp (45g) butter, melted
8 inch (20cm) springform pan, bottom greased
½ tbsp (5g) gelatin powder
2 tbsp (30ml) water
10 oz (300g) cream cheese, room temperature
1/2 cup (60g) powdered sugar
1 ¾ cup (400g) whipping cream, 35% fat, chilled
Whip until stiff peaks form
Gradually add to cream cheese mixture
Place over low heat just until the gelatin dissolves
Incorporate into cream cheese mixture
Divide in 3
Add about ⅔ of berry sauce
Add about ⅓ of berry sauce
Pour the darkest layer over the crust
Freeze for about 15 minutes
Refrigerate for about 6 hours or overnight until set
Fresh berries