Strawberry Country Crisp Cheesecake

Ingredients

• 200g/7oz Strawberry Country Crisp
• 75g/2½ oz unsalted butter
• 400g/14oz full-fat cream cheese, at room temperature
• 300g/10½ oz mascarpone, at room temperature
• 200g/7oz icing sugar, sifted
• 1 tsp vanilla extract
• 150g pot of Fruity Berry compote
• Fresh fruits, we used Strawberries, Blackberries, Raspberries & Blueberries

Method

1. Place the Country Crisp into a mixing bowl and crush all the clusters down to a finer crumb like texture using a rolling pin. Don't worry about the strawberry bits, these add another delicious texture to the base!
2. Melt the butter in a large saucepan. Tip the Country Crisp crumbs into the butter and mix well until thoroughly combined. Press the buttery crumbs into the bottom of a 23cm/9in springform or loose-bottomed tin. Chill in the refrigerator while you make the topping.
3. Combine the cream cheese and mascarpone in a large mixing bowl. Using an electric handheld mixer, blend the cheeses together until light and fluffy. Add the icing sugar a little at a time and blend to incorporate. Finally, mix in the vanilla. The mixture should be very light and fluffy.
4. Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula. Cover with cling film and chill in the fridge for at least four hours. This is really important to allow the mix to set.
5. When ready to serve, spoon over the berry compote and smooth over the top of the cheesecake with a palette knife or spatula.
6. Then decorate with your chosen fruit.
7. Release the catch of the springform tin carefully, then slice and serve.