Table for Two: No-Bake Berry Cheesecake

I've admitted before; I'm not the worlds greatest cook. I have a live-in chef as a boyfriend, so fortunately I don't starve. What I can do, is spend a minimal amount of time in the kitchen perfecting amazing tasting cakes, sweets, cocktails and the occasional meal - which are incredibly simple to throw together yet look outstanding. This no-bake berry cheesecake this the epitome of my cooking...

 y o u ' l l  n e e d  . . .

For the crust...

150g oreos

50g melted butter

5 extra oreos

For the cheesecake...

300g cream cheese

250g ricotta

4dl heavy cream

1 1/2 dl sugar

Zest from half a lemon

Half a tablespoon vanilla powder

100g strawberries

150g blueberries

150g raspberries

To decorate...

Fresh strawberries, blueberries and raspberries.

y o u ' l l  n e e d  to  . . .

Mix the cookies in a food processor until finely ground. Combine the cookie crumbs and melted butter in a bowl. Cover the bottom of an 18-24cm springform pan with plastic wrap or parchment paper. Press the mixture firmly against the bottom of the springform. Place this in the freezer while you prepare the filling.
In a large bowl, combine cream cheese, ricotta, heavy cream, sugar and lemon zest and mix until creamy. Mix strawberries in a food processor with half of the cheesecake batter. Pour the now strawberry batter over the oreo crust and put back in the freezer for another thirty minutes. Remove the cheesecake from the freezer, split the remaining oreos in half and place over the strawberry cheesecake layer.

Mix 100g of the blueberries and raspberries in a food processor and then combine with the rest of the cheesecake batter. Fold down the remaining 50g berries. Pour the cheesecake batter over the oreo cookies. Cover and freeze for at least 5-6 hours, or ideally overnight. Remember to remove from the freezer half an hour before serving, and decorate with fresh berries. rachel xo