No-Bake Choc Berry Cheesecake By Kirsten Tibballs

Method

1. Melt the butter and allow to cool slightly. Crush the biscuits and combine with the butter. 
2. Spray a 23cm x 7.3cm springform tin with oil and line with baking paper. 
3. Press the crumb into the base and sides. 
4. Combine all ingredients in a saucepan. 
5. Heat until the sugar has dissolved and continue cooking on a low heat until the compote thickens. Cool at room temperature. 
6. Semi-whip the Bulla Thickened Cream and set aside. 
7. 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. 
8. Add the Bulla Dollop Thick Cream and lemon juice. Beat until smooth and combined. Fold the semi-whipped Bulla Thickened Cream into the mixture. 
9. 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. 
10. Place the cheesecake in the fridge for a minimum of 6 hours or overnight to set. 
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.