Recipes

Search through and try some of these delicious recipes

If you’re looking for delicious recipes that use fresh berries, you’ve come to the right place. We’ve assembled our most loved Love Fresh Berries recipes for you to browse through. If you can’t find a recipe you need, please contact us and we can see if we have what you are looking for.

Summer berry cheesecake

A cheesecake is always a party pleaser and this one is no exception. Rather than a biscuit base a homemade nutty sunflower seed granola base has been made then flavoured with cocao for a chocolately hit and topped with a creamy smooth cheesecake speckled with jewel like raspberries and a smooth thin elegant strawberry jelly topping.

Cuts into 10 slices

Prep: 35 minutes

Cook: 8-10 minutes

Chill: 4-6 hours or overnight

 

Granola base

25g/1oz sunflower seeds

50g/2oz unblanched almonds

100g/4oz porridge oats

1 tbsp butter

2 tbsp olive or sunflower oil

2 tbsp runny honey

2 tsp cocao powder

 

Cheesecake

5 sheets of gelatine

450g/1lb strawberries, hulled, halved

100g/4oz caster sugar

1 lemon, grated zest and juice

250g/9oz mascarpone cheese

250g/9oz ricotta cheese

150g/5oz 0% fat free Greek yogurt

200ml/7fl oz double cream

150g/5oz raspberries

 

To decorate

Few extra halved strawberries and raspberries

  1. To make the granola, preheat the oven to 80oC/160oC fan assisted/Gas mark 4. Lightly oil a 22cm/81/2 inch springform tin.
  2. Add the sunflower seeds, almonds and porridge oats to a food processor or liquidiser and blitz until finely chopped.
  3. Add the butter, oil and honey to a small saucepan and warm together. Take off the heat and stir in the oat mixture. Tip into the oiled tin and press into an even layer. Bake for 8-10 minutes until golden brown. Sprinkle with the cacao and leave to cool and harden.
  4. To make the cheesecake, add the gelatine sheets to a large shallow dish, cover with cold water and leave to soak for 5 minutes or so.
  5. Add the strawberries, 3 tbsp water and half the sugar to a saucepan, simmer for 4- minutes until the strawberries are soft. Puree in a food processor or liquidiser until smooth then press through a sieve back into the saucepan. Lift the soaked gelatine sheets out of the water, add to the hot strawberry puree and stir until dissolved. Pour into a measuring jug and stir in the lemon juice. You should have 450ml/3/4 pint, if you are a little short mix in a little water. Leave to cool.
  6. Add the remaining sugar and lemon zest to a large mixing bowl. Spoon in the mascarpone cheese, ricotta and yogurt. Beat together until smooth then gradually whisk in the cream until thick and smooth.
  7. Whisk in 150ml/1/4 pint of the strawberry puree then gently fold in the raspberries. Spoon into the prepared tin and smooth the top flat. Stir an extra 5 tbsp of cold water into the remaining strawberry puree then slowly pour this over the top of the cheesecake to make a thin even layer.
  8. Chill the cheesecake for at least 4-6 hours, longer if time until set. To serve, run a thin wetted knife around the top of the jelly and sides of the cheesecake to loosen. Unclip the tin and transfer the cheesecake to a serving plate. Smooth the sides of the cheesecake with a knife if needed then decorate the top with extra strawberries and raspberries. Cut into slices to serve.