 Mixed Berry and Amereto Cheese Cake A wonderfully tasty cheesecake from the chef at the Travellers Rest, Players Road, Mapperly - Mirton Keefe. Serves 10: 
Ingredients: - 250g half fat digestive biscuits
- 100g half fat butter spread, melted
- 250g light soft cheese
- 225g virtually fat free fromage frais
- 3 eggs, seperated
- 4 tsp powdered gelatine
- Raspberries
- Strawberries
- Blackberries
- Cherries
- 150ml whipping cream
- 1 tsp Vanilla essence
- Redcurrents
- 100g castor sugar
Preperation - Slice strawberries into quarters, and half the cherries taking out the seeds. Place on a plate with the blackberries and redcurrents and freeze.
- Press half the raspberries through a fine seive. Stir in 25g of castor sugar and add the remaining berries, then chill.
- Mix the buscuit crumbs with the melted butter, grease a nine-inch round spring-clip tin and add the buscuit mix. Press down the crumbs to form a level base.
- Beat together the cheese, fromage frais, egg yolks and half the sugar until smooth.
- Disolve the gelatine in hot water, and allow to stand for three minutes to cool.
- Place the cream in a bowl, whisk until soft peaks form. Whisk the egg whites and remaining sugar.
- Add the gelatine to the cheese and formage frais mix and stir. Fold in the whipped cream and egg white and frozen fruit.
- Pour the mixture over the buscuit crumb base and chill for three - four hours.
Presentation - Take the cheese cake out of the tin and cut into 10 pieces.
- Place slices onto individual plates and spoon over some of the raspberry sauce.
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