Mother's Day Vanilla and Orange No-bake Cheesecake

 

Serves 12

Ingredients

250g scotch finger biscuits

100g butter, melted

zest of 1 orange, divided in 2

500g cream cheese, at room temperature

100g caster sugar

1 tsp vanilla extract

2g gelatin*

30ml boiling water

300ml thickened cream

500g strawberries

250g raspberries

25g caster sugar

50ml orange liqueur

juice of half an orange

 Method

  1. Line the base of a 20cm springform cake pan with baking paper, lightly grease the inside
  2. Break the biscuits into a food processor, blitz to fine crumbs. Add the melted butter and half of the orange zest, pulse until combined 
  3. Tip the crumbs into the cake pan, give the pan a shake to level them out, then use the base of a flat glass, or similar, to press the crumbs into the base and up the side of the pan. Pop it in the fridge for half an hour, at around the 20 minute mark get started on the filling
  4. In a small bowl, sprinkle the gelatin over the boiling water, mix until evenly dissolved, set aside
  5. Add the cream cheese, sugar, vanilla and remaining orange zest to the bowl of a stand mixer (a handheld electric mixer will work well too) use the paddle attachment to beat until smooth, then add the gelatin and beat until combined
  6. Whip the cream to soft peaks, then fold 1/3 through the cream cheese mixture to loosen, gently fold in the remaining cream, then spoon into the crust. Use an offset palette knife or the back of a spoon to smooth the top, then cover and refrigerate for at least 4 hours
  7. Half an hour before you want to serve the cheesecake, take it out of the fridge and prepare the berries
  8. Remove the stalks and cut the strawberries in half. Combine half of the strawberries, and half of the raspberries in a bowl with the caster sugar, orange liqueur and orange juice, keep at room temperature, lightly tossing every five minutes or so. When you are ready to serve, add the remaining berries to the bowl, stir briefly to combine
  9. Heap some berries on top of the cheesecake, and serve with the extra berries on the side
  10. Store leftover cheesecake in an airtight container in the fridge; the cheesecake will keep for 4 days, provided the use by dates on the cream and cream cheese do not expire before

* substitute the gelatin and boiling water with 1 tablespoon of lemon juice for a vegetarian alternative

Sally aka Simmer and Boyle is a recipe developer, food stylist, photographer, and somewhat infrequent blogger. Originally from the UK, she now lives in Sydney with her family, her beautiful wheaten terrier, and far too many houseplants! Sally loves to cook and share images of her efforts on Instagram @simmerandboyle and recipes on her blog at www.simmerandboyle.com, be prepared for cake, there’s lots of cake…