Summer Berry Frozen Cheesecake

Discover the summer frozen treat everybody's talking about !

Packed with seasonal summer berries, this frozen dessert will astonish you with it's light and refreshing texture yet deliciously nourishing nature. The creamy texture of the cheesecake layer is married in harmony with the surprising crunch of the Speculoos base, whilst topped off with a yummy blueberry crown.

Best served 15 minutes before eating to allow the smooth yogurt character to develop.

SPECULOOS BASE

• 210g speculoos biscuits
• 1 tablespoon brown sugar
• 100g unsalted, melted butter

CHEESE FILLING

• 450g summer berries (fresh or thawed frozen)
• 130g sugar
• 230g cream cheese
• 300g plain yogurt
• 50g white chocolate melted
• 60g icing sugar
• 120 ml full fat cream (at minimum 30%)

BLUEBERRY TOPPING

• 230g blueberries (fresh or frozen) + more for garnishing
• 115 ml water
• 50g sugar
• 1 tablespoon cornstarch, dissolved in 1 tablespoon of water
• 1/4 teaspoon vanilla extract or 1 tablespoon of fruit liqueur (optional)

UTENSILS

• Rolling pin
• Electic blender / food processor
• Stand mixer with mixer attachment
• Bowls
• Small saucepan
• Measuring spoons
• Spatulas
• Weighing scale
• Springform tin (mine was 24cm diametre) lined with eco cling wrap and greaseproof paper on the base

Using either a food processor or a rolling pin, crush the spectuloos biscuits until they resemble breadcrumbs.

Mix in the sugar and melted butter until all crumbs are moistened.

Using the back of the spoon, press the crumb mixture into the bottom of the springform tin until you get an even layer.

Place in the freezer.

In the food processor add the summer fruits, sugar and 1 tablespoon of plain yogurt. Blend until smooth.

In the stand mixer blend until combined the cream cheese, remaining yogurt, melted white chocolate and icing sugar. Add in the smooth berry mixture and blend till uniform in colour.

Whip the heavy cream until stiff then gently fold into the berry mix.

Remove the speculoos crust from the freezer and add the berry cheesecake filling on top.

Return to the freezer until solid.

In a saucepan add the blueberries, water and sugar. Heat gently until the blueberries begin to change colour and burst.

Add in the dissolved cornstarch and continue to heat on low until the blueberry sauce has thickened. Remove from the heat, add in the vanilla and fruit liqueur (if using), stir, then allow to cool (it will thicken some more once cooled).

Once the cheesecake has fully frozen, remove from the springform tin and top with the blueberry sauce.

TIP: let the cheesecake sit at room temperature for 15 minutes to soften slightly before slicing.

Garnish with more fresh blueberries, sit back and enjoy your frozen delight in the summer sun.