Method

1. Pre-cool the blast chiller to -30°C using the Pre-Cooling function.

2. Finely crush the biscuits and combine with melted butter. Press the mixture firmly into a baking tin to create an even base.

3. Place in the blast chiller at +3°C for 20 minutes using the Cooling Time function.

4. Soak the gelatine sheets in cold water for 10 minutes. Heat the cream, add the softened, squeezed gelatine and whisk until smooth. Stir in the vanilla seeds and leave to cool.

5. In a bowl, combine the ricotta, cream cheese, cream mixture and icing sugar. Beat until light and fluffy.

6. Pour the filling over the chilled biscuit base and return to the blast chiller at +3°C for at least 1 hour.

7. Wash the berries and gently simmer with the cane sugar for 10 minutes. Soften the remaining gelatine in cold water, squeeze out the excess water and stir into the warm berries.

8. Spread the berry topping over the cheesecake and chill at +3°C for a further 90 minutes before serving.

Blast Chiller Settings

Pre-Cooling: -30°C.

Step 1: Biscuit Base – Cooling Time function at +3°C for 20 minutes.

Step 2: Cheesecake Filling – Cooling Time function at +3°C for at least 1 hour.

Step 3: Berry Topping – Cooling Time function at +3°C for 90 minutes.