Unbaked Cheesecake, loaded with superfoods
- 10 digestive biscuits
- 30-40g of butter (at room temperature)
- 3 tbsp of sugar syrup (according to taste)
- a small amount of vanilla pod seeds
- a pinch of Himalayan salt
Cream cheese layer:
- 350ml of whipped cream
- 800g of cream cheese
- 80-100g of sugar
- vanilla pod seeds
- the juice and peel of half a lemon
- 50-70g of Be More Be Beautiful superfood mix
- a tiny pinch of Himalayan salt
- six sheets (10 grams) of gelatine
- 10g of Be Beautiful superfood mix to be sprinkled onto the cake
- 100g of fresh raspberries
- a few twigs of fresh peppermint
- Use a food processor to crush the biscuits into a fine crumble.
- Add soft butter (at room temperature), plus vanilla, salt, and sugar syrup.
- Pour this blend into the food processor, and mix it until you have an homogeneous mixture.
- Take a round cake mould, and cover its sides and bottom with baking paper.
- Pour the biscuit crumble into the mould, press it into an even layer, and place the biscuit bottom into the fridge to harden.
Cream cheese layer
- For the layer of cream cheese, soak gelatine sheets in cold water.
- Whip cream with sugar, salt, and vanilla. Whip cream cheese, sugar, salt, lemon juice, and lemon peel separately.
- Put the swollen sheets of gelatine into a pot, and melt them over a mild heat (do not allow them to boil).
- Then pour on the whipped cream and cream cheese mixture and the Be Beautiful superfood mix into the same bowl, and mix lightly. Use a whisk to take a small amount of this mixture and add it to the gelatine to cool it down gradually and prevent clumps forming inside the cake.
- After that, add gelatine to the cream mixture and mix it all thoroughly.
- Take the mould out of the fridge, and pour the cream mixture onto the biscuit bottom. Smoothen the top surface, and leave the cake to harden in the fridge for at least four hours or even overnight.
- Be creative when serving the cake, and decorate it with berries and herbs.