Savor the richness of this decadent cheesecake decorated with the vivid colors of summer stone fruits. This delicacy is a must-try, especially during the joyous holiday season! Whether you're looking for a delicious dessert for a summer get-together or a holiday party, your loved ones' taste buds will be delighted by this creamy cheesecake that is well matched with tart stone fruits. Discover its adaptability by experimenting with your favorite blend of stone fruits, such peaches, apricots, cherries, mangoes, or raspberries. The result will be a mouthwatering symphony of flavors that you may enjoy all summer long!

We used a MasterCraft springform cake pans to make this delicious dessert, taking advantage of its exceptional easy-release feature. However, feel free to use whatever cake pan that you choose. This dessert is a delicious treat on a hot summer day or a perfect complement to your approaching Christmas celebrations because it is both shockingly refreshing and luxurious!

Serves: 8 - 12

Prep Time: 10 minutes | Set Time: 4 - 5 hours

Ingredients:

375g of biscuits, scotch finger biscuits
150 grams of melted unsalted butter
250 grams of room-temperature cream cheese
Half a cup (110g) of caster sugar
A couple of teaspoons of gelatine
One-fourth cup (60ml) lemon juice
Various stone fruits, for decoration
One-fourth cup (300ml) of thickened cream
Different berries, for decoration
Flowers that may be eaten as garnish
As a garnish, use a microherb of lemon balm

Method:

Press baking paper into the bottom of a springform cake pan and put it aside.
The scotch finger cookies should be put in a big snap-lock bag and crushed with a rolling pin to a fine crumb. Pour the melted butter over the crumbs in a big mixing basin and mix everything together. After transferring the mixture into the prepared tin, firmly press the crumb down with the back of a spoon to get an even and level foundation. To set, put it in the refrigerator.
Cream cheese, caster sugar, and lemon juice should be beaten together in a bowl for one minute on high speed, or until the mixture is smooth, soft, and lump-free. Beat the thickened cream on high for one to two minutes, or until soft peaks form, in a separate bowl. Put aside.
Stir gelatin into 1/2 cup boiling water in a separate dish. After heating the mixture for ten seconds in the microwave, whisk it continuously to ensure that there are no more lumps and the liquid is smooth.
To avoid lumps, add the gelatin to the cream cheese mixture and stir to combine. Stir the whipped cream into the cream cheese mixture very gently. After filling the biscuit foundation with the mixture, put it back in the refrigerator to set for four to five hours, or until it becomes firm.
Use a variety of seasonal stone fruits, berries, edible flowers, and lemon balm to adorn the cheesecake. Make use of a cake server to serve.