Red Berry Cheesecake with Gluten Free Biscuit Base

Syrup:

• Put the frozen fruit and sugar in a pot over medium heat and stir for around 20 minutes until a syrup forms.
• Turn off the heat, stir in the lemon juice and set aside for assembly.

Base:

• Grind the biscuits in a food processer and add the butter.
• Beat the mixture until it is smooth.
• Remove from the processor and line a circular baking pan with a detachable base (around 20 cm diameter) with the mixture.
• Put in the pre-heated oven (180°C) for around 10 minutes.
• Remove from oven and set aside for assembly.

Filling:

• In a mixer, beat the cream cheese until the texture becomes creamy.
• Add the condensed milk and Chantilly. Beat to mix.
• Next, add the powder gelatine and vanilla essence.
• Beat lightly until aerated and smooth.
• Turn off the beater and set aside for assembly.

Assembly:

• Distribute the biscuits on the side of the baking pan with the base previously baked.
• Distribute the filling on top of the base and delicately smooth it.
• Pour on the syrup.
• Place the mixture in the refrigerator for about 6 hours until firm.
• Remove from the refrigerator and decorate with the red fruits and mint leaves. Serve.