Torie Jayne’s…. Cheesecake

BLUEBERRY AND RASPBERRY CHEESECAKE

1. Place the blueberries and sugar into a sauce pan and cook until the sauce thickens. Leave to one side to cool.
2. Butter and line a loose-bottomed tin with baking parchment.
3. Place digestives in a bag and crush by rolling a rolling pin back and forth over the bag until you are left with crumbs
4. In a small saucepan, melt the butter, remove from heat and stir in digestive crumbs
5. Place crumb mixture into the tin and press down lightly with the end of a wooden spoon.
6. Whip double cream until stiff peaks form
7. In a separate bowl whisk cream cheese, mascarpone cheese, icing sugar and vanilla extract until smooth
8. Fold whipped cream into cream cheese mix
9. Divide the mixture into three separate bowls.
10. In the first bowl of cream cheese mix, fold in 2/3 of the blueberry sauce, till well combined.
11. Spoon the blueberry cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
12. In the second bowl of cream cheese mix, fold in the remaining blueberry sauce, till well combined.
13. Spoon the blueberry cream mixture onto the first layer of blueberry cheesecake, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
14. In the last bowl of cream cheese mix, fold in the mushed raspberry, till well combined.
15. Spoon the raspberry cream mixture onto the second layer of blueberry cheesecake, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
16. Place in fridge for 6 hours to set