mmm uncooked cheesecake with fresh berries - and frangelico!

I love fresh cheesecakes like this. The gingernuts make a beautiful base, however I do think I would go 1/2-1/2 with a plain biscuit next time to get a more delicate crust.

Crust

250g gingernut biscuits (or try 1/2 gingernut and 1/2 milk arrowroot)

6 tbsp unsalted butter, melted

Filling

225g mascarpone cheese

170g cream cheese

1/4 cup sour cream

1/4 cup sugar

1 tsp grated lemon peel

1/2 tsp vanilla extract

Topping

Strawberries chopped in half

1 small punnet blueberries

2 tbsp frangelico

1 tbsp sugar

For topping: combine ingredients in a bowl and leave to macerate at room temperature while you prepare the filling and crust

For crust: Preheat oven to 170C. Grind biscuits in food processor until fine - or do what I did and smash them up with a mortar and pestle. Add butter and mix until evenly moistened. Press mixture over the bottom and sides of a 22cm tart pan with removable bottom. Use a cup to get a nice transition between bottom and edge of tart crust. Bake until colour darkens slightly, about 8 minutes. Press sides with the back of a spoon if they start to slide. Cool completely (the freezer is helpful here).

For filling: Combine all ingredients until smooth. Ensure there are no lumps of cream cheese - yuk.

To assemble: Leave all ingredients separate in the fridge until ready to eat. Once hungry place the crust on a plate, pile in the filling and smooth. Cover decoratively with the fruit.

Try this with any fruit and biscuit combination you desire - raspberries, nectarines, peaches, mangoes...