Directions

• Begin by making the summer berry puree. Place 175g summer berries (Fresh or frozen) into a saucepan with 1 tablespoon sugar and 2 tablespoons water. Bring to the boil and then puree with an immersion stick blender. Allow to cool down
• Place the side of a 9inch spring form tin on a large cake stand
• Crush the biscuits into fine crumbs and mix in the melted butter. Press the biscuits into the base of the tin in an even layer and allow to chill
• Place 3-4 dessertspoons of water in a bowl with the jelly and melt slowly in the microwave until the jelly has melted
• Place the cream cheese into a large food mixer with the icing sugar and beat well. Add in the Irish Yogurt Clonakilty Gut Health Kefir with Summer Berries/Strawberry and pouring cream and beat well until semi whipped but still quite loose in consistency
• Next add in berry puree and mix well until combined. Finally mix in the melted jelly and continue to whip for another 20 seconds or thereabout. The mixture should still just be in the semi whipped state at this time
• Pour the mixture in on top of the biscuit base Transfer to the fridge and allow to set properly, preferably overnight
• When set, remove the ring, spread with the two tablespoons of natural yogurt and drizzle the raspberry jam (Slightly melted) over the top of the cheesecake and scatter with some fresh fruit and chocolate shavings/mini eggs