Nothing says summer like lashings of cream and beautiful berries and this is full to the brim with both! If like us your small humans with forever rumbling tummies rule your roost (& your kitchen!) then this is sure to go down a storm with them and trust us it won't be a hardship for you to eat either.
We don't like to give our girls too many sweet treats but sometimes you know they've earnt it and this was one of those days...on a sunny summer sunday we took to our local farm for a spot of family fruit picking, they worked hard filling their little punnets with blueberries and raspberries in the knowledge that this would lead to good things....
On a sweet tooth mission our petite fores get their hands dirty to share one of family fores top treats with you....many hands make light work - not so hot on the cleaning up though!
Time 30 minutes to make - 8 hours to set
Makes one large cheesecake
1 punnet of raspberries
150 grams of butter
1 punnet of blueberries
100 grams of icing sugar
300 grams of crushed biscuits (we used gluten free chocolate cookies)
1 pot of double cream
3 pots of cream cheese
Wash the fruit thoroughly and set aside.
Place your biscuits into a plastic bag and crush with a rolling pin, melt your butter and mix together with the biscuits then spread out evenly across the base of your cake tin. Place in the fridge whilst you get on with the topping.
In a separate bowl mix together your cream and cream cheese until smooth then add the sieved icing sugar.
Add the fruit and mix together, add this to the top of the biscuit base and place back in the fridge for 8 hours (if you're feeling extra naughty put it in the fridge to set overnight so you can eat it for breakfast!!!!)
So it's time to start picking & get your hands dirty, now that it's blackberry season why not head into the hedgerows and forage yourself some blackberries to add to the cheesecake? Let us know how you get on and share with us by tagging #lifethroughadventure