Cheesecake with berries (and lavender)


260 g | 2 cups digestive biscuits, crushed
75 g | 1/3 cup unsalted butter, melted
1 pinch salt
2 tbsp hot water
1 1/2 tsp powdered gelatin
200 g | 1 1/3 cups blueberries
100 g | 3/4 cup raspberries
450 g | 2 cups cream cheese, full-fat
150 g | 2/3 cup caster sugar
2 tbsp lemon juice
1/2 tsp lavender extract (optional)
350 ml double cream

To serve:
(1 tbsp dried lavender flowers)
200 g | 1 1/3 cups blueberries
70 g | 1/2 cup raspberries
(2 - 3 fresh lavender sprigs)

Prep and cook time: 35 min
Chilling time: 4 h
Difficulty: easy
Cannot be frozen

Stir together the crushed biscuits, melted butter, and salt in a large mixing bowl. Smooth the mixture flat against the base of the bowl using the back of a damp tablespoon. Cover and chill until needed.

Place the hot water in a small bowl and sprinkle the gelatin on top. Let bloom for 10 minutes.
In the meantime, purée the blueberries and raspberries in a food processor or blender. Pass the purée through a fine sieve into a large mixing bowl.

Add the cream cheese, sugar, lemon juice, and lavender extract (if using) to the bowl, beating with an electric mixer until smooth and creamy, 3-4 minutes. Add the double cream and continue to beat until the mixture is stiffly peaked, 3-5 minutes.

Warm the gelatin mixture in a microwave for 10 seconds. Remove and stir well before beating into the cream cheese mixture.

Spoon the mixture on top of the chilled biscuit base, smoothing the top flat with the back of a damp tablespoon or offset spatula. Cover and chill for 4 hours, preferably overnight.

To serve:
When ready to serve, crush the dried lavender flowers between your fingers and sprinkle over the top of the cheesecake. Garnish with the blueberries, raspberries, and fresh lavender sprigs before serving.


Pekka Koivisto