- 450g pkt double unfilled rectangular sponge cakes
- 500g cream cheese, chopped, at room temperature
- 500g tub sour cream
- 60ml (1/4 cup) warm water
- 2 1/2 teaspoons gelatine powder
- 100g mini meringues
- 90g (1/4 cup) raspberry jam, plus 2 tablespoons, extra
- 30g (1/4 cup) frozen raspberries
- 30g (1/4 cup) frozen blueberries
- 160ml (2/3 cup) thickened cream
- 1 tablespoon freeze-dried strawberries, crushed
Place cakes side by side on a chopping board. Release the base of a 20cm springform pan. Place base on top of cakes, in the middle of the join. Use a sharp knife to cut around base to make 2 cake semicircles. Discard offcuts. Use a large serrated knife to cut each semicircle in half horizontally. Line base with baking paper and secure in pan. Line side of pan. Place 2 cake semicircles on base.
Use electric beaters to beat the cream cheese in a bowl until smooth. Add the sour cream and beat to combine.
Place warm water in a small heatproof bowl. Sprinkle with gelatine and stir until combined. Place bowl in a larger heatproof bowl. Pour boiling water into larger bowl until it reaches halfway up the side of smaller bowl. Set aside, stirring occasionally, for 5 minutes or until gelatine dissolves. Add to cream cheese mixture. Beat until combined. Transfer one-third of the cream cheese mixture to a bowl. Cover and reserve (there’s no need to place it in the fridge).
Reserve 15 meringues. Coarsely crush the remaining meringues and fold through the remaining cream cheese mixture. Add the jam and frozen berries and swirl through. Be careful not to over-mix. Gently spoon the berry mixture over the sponge base and spread evenly. Smooth the surface. Top with remaining cake semicircles. Cover and place in the fridge for 1 1/2 hours to chill.
Add the cream to reserved cream cheese mixture and use electric beaters to beat until smooth. Swirl through the extra 2 tbs jam.
Transfer the cheesecake to a serving plate. Spread a thin layer of cream mixture around the side of the cake. Spread the remaining cream mixture over the top of the cake. Decorate with the remaining meringues and crushed freeze-dried strawberries.