How to Make Berry Torte

Ingredients

• 9 oz (250 g) gluten-free chocolate digestive biscuits, roughly crushed
• 3½ oz (100 g) unsalted butter, melted
• 1 lb 4 oz (600 g) cream cheese
• 3½ fl oz (100 ml) condensed milk
• 3 oz (80 g) caster sugar
• 7 fl oz (200 ml) double cream
• 2 tsp vanilla extract
• 4 oz (120 g) cherries, pitted, roughly chopped
• 4 oz (120 g) strawberries, hulled, chopped
• 4 oz (110 g) blueberries

• 5 oz (150 g) gluten-free dark chocolate, chopped
• 2 tbsp coconut oil
• 5 oz (150 g) strawberries, halved
• 6 oz (180 g) cherries, stems intact
• 5 oz (140 g) blueberries

1. For the cheesecake, combine the crushed biscuits with the melted butter in a mixing bowl until the mixture resembles wet sand. Pack into the base of a lined 20 cm (8 in) springform cake tin, smoothing the top flat with the back of a damp tablespoon. Cover and chill until needed.
2. Beat the cream cheese with the condensed milk and caster sugar in a mixing bowl using an electric mixer until smooth and creamy. Add the cream and vanilla extract and beat for a further 2-3 minutes until thick and even. Fold in the cherries and berries.
3. Spoon the filling on top of the chilled base and spread it to a flat finish. Cover and chill overnight.
4. To serve, the next day, combine the chocolate with the coconut oil in a heatproof bowl set over a halffilled saucepan of simmering water, stirring from time to time until melted.
5. Remove from the heat and let cool for 10 minutes. Turn the cheesecake out onto a cake stand.
6. Pour the melted, cooled chocolate over the top of the cheesecake, letting it run down the sides.
7. Top with the strawberries, cherries and blueberries before serving.