No Bake Mixed Berry Cheesecake Bars

ingredients

• Mixed Coulis Berry Topping
• 250g of fresh or frozen raspberries
• 125g fresh or frozen blueberries
• 125g fresh or frozen blackberries
• Sugar 65g
• 1 tablespoon of water
• a little salt

Graham Cracker Base

• 400g graham crackers
• 3 Tbsp Sugar
• 150g of melted butter
• 1/4 tsp salt

fill in

• 300g plus 120g of cream
• 2 tsp gelatin
• 450g of cream cheese, at room temperature
• 130g of sugar
• 1 tsp vanilla bean paste
• 1/4 tsp salt

- PROCESS -

TOPping BERRY COULIS MIXED

• Place all ingredients in a skillet over medium heat. Cook, stirring constantly, and occasionally mash the berries to the sides using a fork, until the berries are soft. Transfer to a high-speed blender or food processor (be careful because it will heat), and blender until smooth.
• Clean the pan and return to the stove. Strain the berry mixture into the pan, then bring to a boil and cook over medium heat, stirring constantly, for 2-3 minutes or until it slightly thickens and shrinks. Transfer it to the container and let it cool completely.

BASIC GRAHAM CRACKER

• Brush and straighten a 9 "square pan with two pieces of parchment paper, extend both sides to form a sling. Place graham crackers and sugar in a food processor bowl. Pulse rate until crackers resemble fine crumbs, then transfer to medium bowl. Add salt and butter, then stir until evenly mixed - it must have the consistency of wet sand.
• Pour the base into the prepared pan, and pat it down until smooth using the bottom of a flat glass or measuring cup, ensuring that it is evenly thick. Place it in the freezer when you prepare the contents.
• FILL AND COMPLETE
• In a small pan over low heat, combine a cream and gelatin measuring 120g. Stir until the gelatin dissolves. Set aside to cool slightly.
• In a stand mixer bowl equipped with a shaker, or using an electric mixer, a 300g cream whip until the soft top is formed. Transfer it to a bowl. There is no need to wash the mixer between a mixture of cream and cream cheese. Beat cream cheese and sugar in a mixer until smooth. Add vanilla and salt, then shake to be included, then add the mixture of gelatin and cream, then mix well.
• Remove the bowl from the mixer, and, using a spatula, gently fold the soft whipped cream into the cream cheese mixture.
• Spoon fill on the prepared base, tap to remove any bubbles, then spread them with offset spatulas. Evenly around 3-4 Tbsp of couli mixture cooled evenly over the patch surface, and using a rotating motion, gently mix the top of the patch using a spoon, before smoothing it again with the offset spatula. Drizzle a little coulis mixture (use less than you think you need) on top of the cheesecake, then drag the chopsticks or skewers through drizzling coulis to create a marble effect. Add more coulis and more marble if desired.
• Cool the cheesecake for at least 3 hours or until it's ready. Using baking paper as a sling, remove the cheesecake from the pan. Cut the box using a knife that has been run through hot water and then dried before cutting.
• Store leftovers in the fridge.

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