Berry Cheese Cake

Who doesnt like a great pudding, the only rules are that its sweet and look awsome, This cheesecake uses Hobnobs instead of the traditional Digestives and gives it a unique taste that will take your guests by surprise.

Berry Cheesecake

Other great sweets

Chocolate Orange Cake

Raspberry and White Chocolate Loaf

Mars Bar Cookies


1 packs Hobnob biscuits.

75g Butter.

1Tbsp     Honey.

Zest & Juice of half a lemon.

Zest & Juice of 2 limes.

2 Punnets Blackberys.

300 g sugar.

2 Tubs Mascapone Cheese.

300ml    Double cream.



  • Crush the Hobnobs into crumbs.
  • Melt the butter and honey in a small saucepan over a low heat. Mix together the biscuit crumbs and melted butter, mixing thoroughly.
  • Press the biscuit crumb mixture into a large, loose-based flan tin, and place in the fridge for an hour.
  • Place the cream cheese in mixing bowl. Add the sugar, zest and juice of half the lemon and lime zest and juice. Mix together thoroughly.
  • Whisk the double cream until soft peaks form. Fold the whisked cream into the cream cheese mixture. ( the stiffer the peaks the firmer your cheesecake will be).
  • Optional: you can add some pureed berries to the mixture at this point or whole berries if you wish.
  • Put the combined mixture into the loose-based flan tin lined with biscuit crumb mixture.
  • Chill overnight in the refrigerator until set.
  • Whizz berries in a blender to make a puree and spread over the top of the cheesecake.

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