Blitz your biscuits in a food processor, or bash them up as finely as you can.
Mix in the melted Butter, and press down firmly into the bottom of an 8"/20cm Deep Springform Tin.
Leave to set in the fridge whilst you do the rest.
For the Cheesecake Filling
Prep your fruit by washing them all, and drying them carefully. Make sure your strawberries have the tops removed, and are quartered or halved if a bit smaller.
In a stand mixer, add your Mascarpone, Icing Sugar and Vanilla and whisk till smooth.
Add in your double cream and whisk again till thick and combined. It doesn't take that long at all, and its better to be slightly under whisked than over whisked.
Once thick, add in your fruit and fold it all through.
Add onto your biscuit base and smooth it over. Chill in the fridge for 5-6 hours, or preferably overnight.
For the Decoration
Whip up the 150ml Double Cream and the Icing Sugar to soft peaks.
Pile the cream into the middle of the Cheesecake and flatten slightly to form a base for the fruit.
Add your fruit on top making like a centre (as you see in the photos) and sprinkle with freeze dried raspberries. Enjoy! x
I used Strawberries, Raspberries, Blueberries and Blackberries as they're my favourite berries. I eat them pretty much daily with yoghurt, so wanted to use these - you don't have to use all of them, or you can use different ones, but I would stick to about 400g or less in the cheesecake filling.
I'm not sure if frozen berries would work due to the liquid that would be produced if they thaw, but its up to you.
The cream on top is optional, but it makes it easier for the fruit to 'stick' to something and therefore not fall off the cheesecake.
If the fruit is good, the cheesecake will last for 3 days after setting!
If you're worried its not set properly, you can freeze it for an hour or so before serving!