Wild Berry Cheesecake

1. Crush the MEVALIA biscuits into a fine crumb and mix with the melted butter, divide into 4 small dessert glasses or dishes and press firmly into the base.
2. To make the milk custard place the MEVALIA Lattis/ ProZero and vanilla paste into a small saucepan, slowly bring to the boil, whisk in the cornflour paste and Vege-Gel into the mix until it thickens, and leave to cool.
3. Place the cream cheese, icing sugar and the milk custard into a small mixing bowl and whisk until smooth, evenly fill each glass with the filling. Place in the fridge for 30 minutes.
4. Meanwhile in a small saucepan heat the strawberry sauce, gently simmer for 2-3 minutes, quickly whisk in 1 sachet of Vege-Gel, it should thicken slightly.
5. Arrange the fresh berries on top of each dessert.
6. Pour a ¼ of the strawberry sauce onto each cheesecake and place in the fridge to set for at least 2 hours.

Preparation for the chocolate topping:

1. Place the MEVALIA Lattis/ ProZero and MEVALIA Chocotino/ Vitabite into a small saucepan and simmer until reduced by ⅓.
2. Whisk in the Vege-Gel until a smooth consistency is achieved, allow to cool slightly and pour over each cheesecake. Place in the fridge for at least 2 hours before serving.

Hints and tips:

Other fruits such as blueberries, raspberries and blackberries would work well too.

You can also follow the chocolate topping recipe adding in at step 4.