Alas, my own children do not know the pleasure of picking their own berries. I’ve tried to grow black currants and gooseberries in my own Shetland garden but despite the fact the bushes are thriving and healthy, the cold north wind rips off any flowers which might possibly develop. I’ve never had a single fruit from them (a contrast with my neighbour whose blackcurrant bush positively sags with the weight of berries!). I’ve planted a row of willow trees in the hope that this might offer some protection in the years to come. Maybe, one day, I’ll get fruit from my own bushes. In the meantime, fresh fruit tends to come from the supermarket.
Imagine my delight when I received an email from my veg box supplier saying that their soft fruits were ready for delivery in the next order! I received a gorgeous punnet of mixed berries including red, black and white currants (the latter of which I’d never tried before but I am absolutely in love with now!) and a few strawberries and raspberries.
I wanted to make something special with these beautiful local berries. I could have handed the entire punnet to the children and they’d have disappeared in a matter of seconds (my children are fruit mad!) but I thought a no bake summer fruits cheesecake might be a tasty way to show off these berries in all their glory, and I wasn’t wrong!
This no bake cheesecake recipe is remarkably simple to make and the thick, creamy, lemony base compliments the tartly sweet berries adorning the top perfectly. Best of all, since it’s a no bake recipe you don’t need to use your oven on those summer days where it’s just too hot to consider baking. If your berries are a bit too tart for your taste you could always dust the top with icing sugar. As this is a summer pudding I am sharing it with the Four Seasons Food blogging challenge hosted by Delicieux and Chez Foti which, this month, features ‘Summer Puds‘.
- 200 grams digestive biscuits
- 100 grams unsalted butter, melted
- 2 tbsp caster sugar
- 500 ml double cream
- 600 grams full fat cream cheese
- 70 grams icing sugar
- 2 lemons, zest and juice
- 250 grams mixed summer fruits (black, red & white currants, raspberries, strawberries, etc.)
Prep time: Cook time: Total time: Yield: Serves 8-12