1 tsp vanilla bean paste or the scraped seeds of 1 vanilla pod
¼ cup lemon juice
½ cup cream
½ cup caster sugar
¼ cup water
300g fresh or frozen strawberries
100g fresh or frozen raspberries
Line the base of a 22cm springform cake tin with baking paper and lightly grease the sides.
Place the biscuits and almonds in a food processor and process until crumbs form.
Place the crumbs into a bowl, add the melted butter and mix well.
Press the mixture onto the base of the tin. Chill while preparing the filling.
To prepare the filling, place the water in a small bowl and sprinkle over the gelatine. Place the bowl over a saucepan of boiling water and stir until dissolved. Allow to cool slightly.
Beat the Tatua Crème Fraiche, caster sugar and vanilla bean seeds or paste until smooth then beat in the lemon juice and cream. Stir in the gelatine mixture. Spoon the mixture over the base. Cover and refrigerate for 4-5 hours or until it is set.
Meanwhile, prepare the compote. Place the caster sugar and water into a saucepan. Cook over medium low heat for 3-4 minutes, or until the syrup thickens slightly.
Remove from the heat and set aside for 5 minutes to cool slightly. Stir in the berries. Place the berries and syrup into a bowl, cover and refrigerate.
To serve, slice the cheesecake into wedges and serve with the berry compote. Serves 8