Berry and Cherry No Bake Cheesecake (GF)

 

Harris Farm x Joel Bennetts

Harris Farm x Joel Bennetts

Harris Farm x Joel Bennetts

Harris Farm x Joel Bennetts

Harris Farm x Joel Bennetts

INGREDIENTS & METHOD:

For the crumb: 

  • 75g unsalted butter, melted

  • 200g almond meal

  • 125g caster sugar

1. Combine the butter and sugar in a pan and slowly melt them together. Add this to a bowl containing your almond meal and bind. Press gently into a spring loaded or loose base cake tin. Using a sheet of baking paper, press the base down evenly. Refrigerate whilst you make the filing

 

For the Jam:

  • 125g or 1 punnet of raspberries

  • 60g caster sugar

  • 1/2 Lime

  • 30mL water

2. Combine all of the ingredients listed above and bring to a simmer, cooking until the liquid starts to thicken slightly. Cool down in fridge. Once cool, I like to squeeze the other half of the lime into the jam to give it a nice citrus kick. 

 

For the filling:

  • 240g Heavy cream

  • 500g Cream cheese

  • 100g Caster sugar 

3. Combine cream and sugar into a kitchen aid, or with a hand mixer, whisk until medium peaks form. Add to this the room temperature cream cheese by gently folding the two together. Assemble on top of the cake base, top with berries of your choice and a lashing of raspberry jam. This should ideally go into your fridge overnight, but if you're desperate for it, 4-6 hours should do the trick! 

 

Recipe & Photography by Joel Bennetts. Follow him on Instagram here 

Joel Bennetts is a Sydney based chef who has always strived to develop his skills by working with as much culinary diversity as possible. He started his apprenticeship at Pier restaurant in Rose Bay, moved to Bistrode CBD, where he worked alongside the late Jeremy Strode (the legend off offal), then moved to Three Blue Duck's before taking up his first head Chef role at Henry Dean. From here, he moved to China for 7 months, spent time in Japan working to curate an 8 course vegan menu at hotel A.I.R before moving back to Syd to take up the mantle as Head Chef at Peppe's. Joel has recently moved into an Executive role with the team at Fishbowl who are working to open a new concept restaurant in Bondi.