Brand	Priestley’s
Supplier	Francisco
Category	Frozen
Classification	Bakery
Type	Sweet
Pack Size	Francisco

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DELUXE RING DONUT 32 MB

32x45g

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REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

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5 December 2023

No-Bake Choc Berry Cheesecake By Kirsten Tibballs

Create your very own No-Bake Chocolate Berry Cheesecake, created by Kirsten Tibballs and served with Bulla dollop cream.

Prep

25 min

Serves

Ingredients

No of servings

Unsalted butter 180g

Chocolate biscuits 400g

Raspberries, fresh or frozen130g

Strawberries, diced 100g

Cherries, fresh or frozen, diced50g

Blackberries cut in half or blueberries 100g

Cinnamon stick 1

Vanilla bean paste1 tsp

Caster sugar40g

Bulla Thickened Cream 360ml

Full-fat cream cheese, softened to room temperature 820g

Pinch of salt

Ground nutmeg1/2 tsp

Pure vanilla paste1 tsp

Caster sugar 100g

Icing sugar 15g

Bulla Dollop Thick Cream 60mL

Lemon juice 10mL

Bulla Dollop Thick Cream 200mL

Assorted fresh berries and cherries 200g

Icing sugar, for dusting

Methods

Step 01

Melt the butter and allow to cool slightly. Crush the biscuits and combine with the butter.

Step 02

Spray a 23cm x 7.3cm springform tin with oil and line with baking paper.

Step 03

Press the crumb into the base and sides.

Step 04

Combine all ingredients in a saucepan.

Step 05

Heat until the sugar has dissolved and continue cooking on a low heat until the compote thickens. Cool at room temperature.

Step 06

Semi-whip the Bulla Thickened Cream and set aside.

Step 07

Using a stand mixer fitted with a paddle attachment, beat the cream cheese, salt, nutmeg, vanilla paste, and sugars together on medium speed until smooth and creamy. Scrape down the bowl as needed.

Step 08

Add the Bulla Dollop Thick Cream and lemon juice. Beat until smooth and combined. Fold the semi-whipped Bulla Thickened Cream into the mixture.

Step 09

Place a third of the cheesecake mixture into the crumb casing then place a third of the compote on top and marble it through with a skewer. Repeat so that there are 3 layers of each, finishing with the compote.

Step 10

Place the cheesecake in the fridge for a minimum of 6 hours or overnight to set.

Step 11

Just prior to serving unmould the cheesecake, place it on a serving plate. Top with Bulla Dollop Thick Cream and assorted berries, and finish with a dusting of icing sugar.