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Wild Berry Cheesecake

Ingredients for 4 servings
Ingredients
  • INGREDIENTS FOR THE BISCUIT BASE:
  • MEVALIA FROLLINI or COOKIES 120 g
  • Melted butter 100 g
  • INGREDIENTS FOR THE FILLING:
  • MEVALIA LATTIS/ PROZERO 200 ml
  • Vanilla bean paste 1 tsp
  • Cornflour mixed into a thin paste with 5 ml of water 7 g
  • Vege-Gel 1 sachet
  • Icing sugar 60 g
  • Violife cream cheese 180 g
  • INGREDIENTS FOR THE BERRY TOPPING:
  • Strawberry sauce topping 100 ml
  • Vege-Gel 1 sachet
  • Strawberries or berries 12
  • INGREDIENTS FOR THE CHOCOLATE TOPPING (ALTERNATIVE TO BERRY):
  • MEVALIA LATTIS/ PROZERO 100 ml
  • MEVALIA CHOCOTINO/ VITABITE 50 g
  • Vege-Gel 1/2 sachet
Preparation
  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.

Ingredients
  • INGREDIENTS FOR THE BISCUIT BASE:
  • MEVALIA FROLLINI or COOKIES 120 g
  • Melted butter 100 g
  • INGREDIENTS FOR THE FILLING:
  • MEVALIA LATTIS/ PROZERO 200 ml
  • Vanilla bean paste 1 tsp
  • Cornflour mixed into a thin paste with 5 ml of water 7 g
  • Vege-Gel 1 sachet
  • Icing sugar 60 g
  • Violife cream cheese 180 g
  • INGREDIENTS FOR THE BERRY TOPPING:
  • Strawberry sauce topping 100 ml
  • Vege-Gel 1 sachet
  • Strawberries or berries 12
  • INGREDIENTS FOR THE CHOCOLATE TOPPING (ALTERNATIVE TO BERRY):
  • MEVALIA LATTIS/ PROZERO 100 ml
  • MEVALIA CHOCOTINO/ VITABITE 50 g
  • Vege-Gel 1/2 sachet
Contact us
Mevalia Customer Service
✉ uksamples@vitaflo.co.uk
Hotline
0800 988 2488