Decadent Easy Almond Cheesecake with Mixed Berries

Almond Crust

• Preheat oven to 180°c. Grease your 25cm springform pan with a touch of melted Emborg Unsalted Butter.

• Next, combine the almond flour, vanilla extract with the remaining melted unsalted butter in another bowl and mix until the dough becomes slightly crumbly.

• Press and spread the dough evenly onto the bottom of the springform pan. Bake in the oven for 10 minutes in the 180°c oven.

Filling

• In a stand mixer using the whisk attachment, whisk Emborg Whipping Cream for 4-5 minutes or until stiff peaks form. Once the cream has been whipped, transfer to another bowl and set aside.

• Using a stand mixer with the paddle attachment, beat the Emborg Cream Cheese and white sugar until smooth with no visible lumps. Using a spatula, scrape any excess mixture from the sides.

• Next, to the cream cheese mixture, add the confectioner’s sugar, almond extract and lemon juice. Continue to beat the mixture on medium speed until smooth and no lumps are visible.

• Turn down the mixer speed to low and fold in the whipped cream to the mixture gradually. Mix slowly as this is to prevent the deflation of the whipped cream.

Assembly

• Spread the filling into the frozen cracker crust leaving two centimeters on the top. Use an offset spatula to smooth the top. Cover with plastic wrap and refrigerate for 2 hours.

Mixed Berry Gel

• Soak the gelatine sheets in water for about 10 minutes.

• In a small saucepan, heat up half of the strawberry juice until a gentle simmer then, turn off the heat. Remove the gelatine sheets from the water and combine the sheets to the warm strawberry juice and stir to combine.

• Place the warm strawberry juice into a blender together with thawed blueberries and strawberries. Blend until smooth.

• Pour the mixture over the set cheesecake (make sure it is not too warm to avoid melting the cheesecake). Then put it back in the fridge and refrigerate for another 4 hours to set.

• Garnish the cheesecake with freshly cut berries.