Serves 4
160g gingernut biscuits
2 tbsp ground almonds
65g unsalted butter, melted
For the cheesecake filling
125g fresh or frozen raspberries
2 tbsp caster sugar
250g spreadable cream cheese, softened
500ml vanilla ice cream
Fresh strawberries, blueberries and raspberries, to serve
1 Lightly grease 4 x 10cm round springform cake tins and line with non-stick baking parchment. Place the biscuits and ground almonds in a food processor and process until coarsely chopped. Add the butter and pulse until just combined. Divide the mixture between the prepared tins and lightly press it down. Freeze for 15 minutes or until firm.
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2 While the bases are in the freezer, make the filling. Place the raspberries and sugar in a medium non-stick frying pan over a high heat. Cook, stirring, for 2-3 minutes or until the berries have softened. Transfer to a bowl and refrigerate until cold.
3 Once cold, place the cream cheese and raspberry mixture in a food processor and process until smooth. Add the ice cream and process until smooth.
4 Working quickly, remove the bases from the freezer, spoon cheesecake filling into each, smooth the tops and return to the freezer for 1-2 hours or until firm. Remove the tins and top with the mixed fresh berries to serve.
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