Berry Cheesecake

Berry Cheesecake
Cheesecake dates back to ancient Greece more than 4,000
years ago, so it was probably created around the time of
the very first Olympic Games. This one is a treat for special
occasions and can be made in wine glasses for that extra
va va voom!
Nutritional information per portion (142g):
of an adult’s guideline daily amount
Weighing scales
Serves 12
Food processor
or rolling pin
200g oatcake biscuits
Mixing bowl
Measuring spoons
Saucepan or microwave
Wooden spoon
Glasses or pots x 12
Chopping board
Sharp knife
Lemon squeezer
Cling film
50g sunflower margarine
1 x 15ml spoon runny
Copyright © Children’s Food Trust
Dairy and wheat/gluten
2 x lemon (use the zest
from 2 lemons and the
juice from 1 lemon)
300g cottage cheese
400g can light
condensed milk
300g half-fat crème
1 x 5ml spoon vanilla
400g berries (a mixture of
strawberries, blueberries
and raspberries)
Top Tips
• Check on the pack that the margarine is
suitable for baking, or it may not melt. Some
lower-fat margarines contain a high proportion of
water and are not suitable for using in cooking.
• Beware of putting the biscuits in the blender to
chop up, as blenders are not designed for solids
and they may burn out the motor.
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
Skills used : 1, 4, 5, 7e, 7m, 8a, 8e, 9e, 9f, 10d, 11b, 11c, 12d, 13a, 14b, 16.
This recipe was developed with funding from the Big Lottery Fund
Berry Cheesecake
1. If you have a food processor, use it to blend the
biscuits until they resemble fine breadcrumbs.
Alternatively, put the biscuits in a sturdy freezer
bag, with all the air pushed out and well sealed,
then bash them with a rolling pin or roll of cling
film until they are completely broken up. Transfer
to mixing bowl.
• Crush the biscuits in advance and store in
sealed bags.
2. Melt the margarine and honey in a microwave or
saucepan and pour over the bisciut crumbs. Mix
well then divide amongst the glasses or pots you
are serving them in and pat the mixture down.
• If you make a banana version, eat it on the
same day, as the banana will gradually
discolour if kept longer.
3. Using a fine grater remove the zest from the
2 lemons (be careful not to add the white pith as
this will be bitter). Cut 1 of the lemons in half and
squeeze the juice from both halves. Pour into the
blender jug.
Prepare now, eat later
4. Now put your blender jug on the weighing scales
and make sure they are set at zero. Weigh the
cottage cheese, condensed milk, crème fraîche and
vanilla extract directly into the blender jug. Add the
zest from the 2 lemons.
5. Blend until well mixed (about 20 seconds) then pour
carefully over the biscuit base, trying not to get any
round the edges. If you do get some on the side, just
wipe it away with some damp kitchen paper. Scrape
any excess from the jug with a spatula.
6. Cover with cling film and put in the fridge to chill
for half an hour or until they are set.
7. Meanwhile, wash the fruit and, if the berries need
chopping, cut them into bite-sized pieces. Then
divide the fruit between the glasses and refrigerate
again until ready to serve.
• Wash the fruit and leave to dry.
• The cheesecakes will keep in the fridge for up
to 2 days, but it is better to add the fruit at the
last minute.
Something to try next time
• You can vary the fruit that you put into your
cheesecake, just replace 400g berries for
other fruits – why not try chopped mango or
peaches? (Avoid using kiwi or pineapple as
there is an enzyme in these that will separate
the cheesecake mixture.)
• You could add 1 ripe banana to the cheese
mixture in the blender for a banana
cheesecake (reduce the crème fraîche
weight by the weight of the banana), or stir
through some dried fruit after the mixture has
been blended.
Top Tips
• Make sure you cover the cheesecakes with cling
film as the flavour is very delicate and may take on
other flavours that are in the fridge already, such as
onions, garlic or bacon.
• You might prefer to put your cheesecake mixture into
a piping bag and pipe it into the glasses, as this can
be easier and neater. Chill the mixture in the fridge
for a few minutes so it starts to thicken before
putting it in the bag.
• To avoid grating the white pith, grate the side of the lemon once downwards and then turn the lemon
and repeat.
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
This recipe was developed with funding from the Big Lottery Fund
Skills used: 1, 5, 6, 7e, 8a, 8e, 8h, 9j, 16.
Copyright © Children’s Food Trust