@mcvitiesofficial: Was upside down cheesecake invented or accidentally dropped? Recipe below. Serves: 8-10 1x packet McVitie’s Digestive Biscuits 100g Unsalted Butter, melted 250g Frozen mixed berries 50g Caster sugar 1 tbsp Cornflour 1 tbsp Water 600g Full Fat cream cheese, room temperature 200ml Double cream 150g Caster sugar Juice Of 1/2 Lemon 1 tbsp Vanilla extract Add berries, sugar and lemon juice in a pot. Bring to a boil and allow the berries to soften for 5 minutes. Mix cornflour and water together and mix into the berries. Allow to thicken for 1 minute and then pull off the heat. Allow to cool and then transfer to the fridge. Mix crushed biscuits with butter and then fill a lined 9-inch loose-bottom cake tin, pressing it down until the base and sides are covered evenly with the biscuits. Transfer to the fridge to set. Mix cream cheese, sugar, vanilla and lemon juice together until combined. Whip double cream until soft peaks form and then fold into the cream cheese mixture. Add dollops of the cheesecake mixture, swirling tablespoons of the berry mixture in-between until filled. Chill for 4 hours or overnight to set. Flip over the next day onto a plate to reveal an upside-down cheesecake.

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Friday 24 July 2026 12:37:03 GMT