Berry Cream Cheesecake
Ingredients:
Crust/Base
200 g ladyfinger biscuits (or graham crackers)
80 g melted butter
Cream Filling
400 g cream cheese (room temperature)
200 ml heavy cream (whipped)
120 g powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
Fresh strawberries (halved, for inside the filling)
Topping
Fresh strawberries, raspberries, blueberries
Fresh mint leaves (for garnish)
Instructions:
Prepare the base
Crush ladyfingers (or biscuits) into fine crumbs.
Mix with melted butter until combined.
Press into the bottom of a loaf pan lined with parchment paper. Refrigerate for at least 20 minutes.
Make the cream filling
Beat cream cheese with powdered sugar, lemon juice, and vanilla until smooth.
Whip the heavy cream separately until stiff peaks form.
Fold whipped cream into the cream cheese mixture gently.
Assemble
Spread half the cream mixture over the crust.
Add a layer of fresh strawberry halves inside.
Cover with the rest of the cream filling and smooth the top.
Chill
Refrigerate for 4–6 hours (or overnight) until firm.
Decorate
Before serving, top with a mix of strawberries, raspberries, and blueberries.
Garnish with mint leaves for freshness.