8ozor 220 g Digestive Biscuits (cookiessee below) or Honey Graham Crackers
7ozfl or 200 ml fresh whipping cream
7ozor 200 g cream cheeseroom temperature
⅓cupor 50 g EACH of 3 of your favourite berries fresh or frozen. So the total will be 150g / 1 cup. And extra for decorating the top how you wish.
2TablespoonsIcing sugar / powdered sugaroptional
Cut out some parchment paper and line the base of the tin.
If you are using frozen berries, dry them off after defrosting with kitchen paper
Mash the berries or put them in a blender to smooth. If you don't like the seeds, pass the mashed berries through a sieve.
For my fruits, I pureed the raspberries, chopped the cherries and halved the mandarin slices as I wanted a 'bite' to the cheesecake. You can choose to puree all the fruits or choose to leave them in chunks.
Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.
Add the crumbed digestives to the butter and mix very well until it is all incorporated.Transfer mixture to the cake tin.
Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan.
Use the back of your hand and go along the edges pushing the mix down and compressing.
Put in the freezer to set whilst you make the filling.
Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well.
Divide the cream cheese mixture into 3 separate bowls and to each bowl, add your different fruits. Mix in gently with a spoon.
Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking.
Add the first filling, then add the other 2 fillings. Try and place them evenly in thirds in the tin.
Use a spatula and carefully smooth the surface of the mixture, trying not to overlap the flavours. Arrange the fruit on the top to correspond to the flavours of the filling.
Place in the fridge for 4 hours MINIMUM. Dust with powdered sugar if you wish