Rachel Khoo: No-Bake Berry Swirl Cheesecake

With The Great British Bake Off back in full swing, everyone’s sweet on cakes again. But contrary to what the show might suggest, baking isn’t the be-all and end-all of a great gâteau. This decadent cheesecake with a swirl of seasonal British berries not only requires zero oven time, but also happens to be gluten-free.

No-Bake Berry Swirl Cheesecake

Serves 8-10

For the berry coulis:

100g mixed berries (blackcurrants, raspberries, blueberries)

½ tbsp lemon juice

½ tbsp icing sugar

For the base:

150g buckwheat groats

100g mixed seeds (sunflower, pumpkin, golden linseed, hemp and sesame seeds)

50g butter

2 tbsp maple syrup

For the filling:

280g cream cheese (not chilled)

1 vanilla pod, seeds removed

4 tbsp icing sugar, or to taste

250g mascarpone (not chilled)

250g full-fat yoghurt (not chilled)

Blend the berries, lemon juice and icing sugar in a food processor and set aside.

Toast the buckwheat and mixed seeds in a large dry non-stick frying pan for 4-5 minutes. Toss the pan regularly to toast them evenly. Transfer to the bowl of a food processor. Add the butter, maple syrup and a pinch of sea salt. Blend for 2 minutes, scrape down the sides and blend for a further minute.

Line the base of a 20cm springform tin with baking parchment. Place the mixture in the bottom and press it down firmly and evenly across the base. Chill in the fridge while you make the filling.

Beat the cream cheese with the vanilla and icing sugar until smooth. Add the mascarpone, followed by the yoghurt. Whisk to a smooth consistency. Add more sugar to taste. Pour evenly into the tin. Add a couple of large dollops of coulis to the top and stir into the mixture (you’ll get a pale purple top). Smooth the surface. Dot ½ tsp-size dollops of the coulis in a spiral from the centre of the cheesecake in a circular motion to the outside. Run a chopstick through the dollops in a spiral. Leave to set in the fridge for at least 4 hours. Run a knife around the edge before removing from the springform tin to serve.