Cool off this summer with this vibrant cherry and raspberry frozen cheesecake, perfect for entertaining season. Full recipe
https://www.coles.com.au/recipes-inspiration/recipes/cherry-and-raspberry-frozen-cheesecake. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more summer desserts check out the full playlist
https://www.youtube.com/playlist?list=PL8rYS6B-sVuL9Di5wc77KbBu3lWSTIXN7.Cherry and Raspberry Frozen Cheesecake
Serves 16 Prep 20 mins (+ cooling & 7 hours freezing time) Cooking 15 mins
133g pkt Oreo Original biscuits
50g butter, melted
500g cherries, pitted, chopped
3/4 cup (165g) caster sugar
750g cream cheese, softened
300ml Coles Thickened Cream
200g fresh or frozen raspberries
Frozen fresh mixed berries, to serve
Frozen fresh cherries, to serve
1. Grease the base and side of an 18cm (base measurement) springform cake pan and line with baking paper, allowing the side to overhang by 3cm.
2. Place biscuits in a food processor and process until finely chopped. Add butter and process until well combined. Spoon into the prepared pan and use the back of a spoon to spread and press evenly over the base. Place in the freezer for 30 mins to set.
3. Meanwhile, place the cherry and 2 tbs sugar in a medium saucepan with ¼ cup (60ml) water. Place over medium heat and bring to a simmer. Cook, stirring occasionally, for 5-7 mins or until cherry collapses and the mixture thickens slightly. Set aside to cool. Transfer the mixture to a blender and blend until smooth.
4. Place half the cream cheese, half the cream and ¼ cup (55g) remaining sugar in a clean food processor and process until smooth. Add half the cherry mixture and process until well combined. Pour over the biscuit base. Place in the freezer for 30 mins or until firm to the touch.
5. Place the raspberries, 1 tbs remaining sugar and 2 tbs water in a saucepan. Bring to a simmer over medium heat. Cook for 5 mins or until the raspberries collapse and mixture thickens. Strain through a fine sieve into a bowl. Discard solids. Cool slightly.
6. Place the remaining cream cheese, cream and sugar in a clean food processor and process until smooth. Add raspberry mixture and process until well combined. Pour half the cream cheese mixture over the cherry layer and top with half the remaining cherry puree. Swirl with a skewer to marble. Repeat with remaining cream cheese mixture and cherry puree. Place in the freezer for 6 hours or until firm.
7. Transfer the cheesecake to a serving platter. Top with the frozen berries and cherries and serve immediately.
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