Ingredients:
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Cheesecake Base: Brumby’s Wild Berry Glen, 2 cups vegetable Oil
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Cheesecake Filling:: 250g cream cheese (remove from fridge, 30 minutes before using), 3/4 cup powdered/icing sugar (85 grams)
3/4 teaspoon vanilla, 1 cup whole/whipping cream (240 ml), 1 tablespoon of gelatin, 2 tablespoons of milk -
Wildberry Topping: 1/2 cup blueberries, 1/2 cup raspberries, 1/4 cup + 2 tablespoons sugar, 2 tablespoons water, 1/2 tablespoon lemon juice
Method:
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Step 1:
Cheesecake Base: Slice your glen into 8 even slices
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Step 2:
Cheesecake Base: Add oil to a deep pan or wok and let the oil heat, once hot add your glen pieces in batches for roughly 2 minutes on each side or until a dark golden brown, remove from oil and place on a plate lined with a paper towel
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Step 3:
Cheesecake Base: Once all pieces have been fried and placed on the plate pat dry with a paper towel, then layer the bottom of your dish with the deep-fried pieces, pushing them firmly into place. Set aside and let cool.
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Step 4:
Cheesecake Filling: In a medium bowl beat together the cream cheese, sugar and vanilla, side aside.
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Step 5:
Cheesecake Filling: Beat the cream until thick peaks appear, set aside.
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Step 6:
Cheesecake Filling: In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
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Step 7:
Cheesecake Filling: Add 1 -2 tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, and fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined.
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Step 8:
Cheesecake Filling: Spoon the cheesecake filling evenly over the base you set aside earlier, cover with plastic wrap and refrigerate for 4-5 hours or even better overnight.
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Step 9:
Wildberry Topping: In a medium pot mix together the berries, sugar, corn starch, cinnamon, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool then refrigerate for at least a few hours. The filling will thicken as it cools.
Cheesecake Base: Slice your glen into 8 even slices
Cheesecake Base: Add oil to a deep pan or wok and let the oil heat, once hot add your glen pieces in batches for roughly 2 minutes on each side or until a dark golden brown, remove from oil and place on a plate lined with a paper towel
Cheesecake Base: Once all pieces have been fried and placed on the plate pat dry with a paper towel, then layer the bottom of your dish with the deep-fried pieces, pushing them firmly into place. Set aside and let cool.
Cheesecake Filling: In a medium bowl beat together the cream cheese, sugar and vanilla, side aside.
Cheesecake Filling: Beat the cream until thick peaks appear, set aside.
Cheesecake Filling: In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
Cheesecake Filling: Add 1 -2 tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, and fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined.
Cheesecake Filling: Spoon the cheesecake filling evenly over the base you set aside earlier, cover with plastic wrap and refrigerate for 4-5 hours or even better overnight.
Wildberry Topping: In a medium pot mix together the berries, sugar, corn starch, cinnamon, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool then refrigerate for at least a few hours. The filling will thicken as it cools.
