The beauty of this cheesecake is that there is no baking required – and it comes with a healthy protein boost thanks to the star of the show, our Anchor Cottage Cheese.
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8
35 min
0 min
No-Bake Boysenberry Cheesecake
Base
Filling
Method - Base
- Place the biscuits in a food processor and pulse to fine crumbs. Pour the melted Anchor Unsalted Butter in through the feed tube and pulse again until the mixture resembles wet sand. (Alternatively, you can blitz the biscuits in batches in a small food processor, then tip the fine crumbs into a large bowl before adding the melted butter and mixing with a spatula.)
- Tip the mixture into the prepared cake tin, pressing evenly over the base and all the way up the sides. Refrigerate for at least 30 minutes.
Method - Filling
- Place the Anchor Cottage Cheese, Anchor Cream, Anchor Cream Cheese and the icing sugar in a large bowl and beat with a hand-held electric mixer until well combined. (You could also use a food processor for this.) Pour the mixture into the pre-chilled biscuit base and smooth out the top.
- Place the boysenberries and syrup in a small food processor and blitz until smooth. Dollop the boysenberry mixture all around the top of the cheesecake, then use a toothpick to make swirls in the dollops.
- Put the cheesecake in the fridge for at least 4-5 hours to set, or overnight.
- Remove from the cake tin before serving.
Cheese & Culinary
Anchor Cottage Cheese Original
A flavoursome way to add extra oomph to your favourite salads and savouries. But not only that, it’s also a delicious source of quality protein.
- Cooking and baking
Unit Sizes: 250g, 500g
