Need a mid-week sweet treat? Get your fix with this quick and easy White Chocolate Berry Cheesecake…
200g sweet plain biscuits
1/3 cup (29g) desiccated coconut
Pinch of cinnamon
100g unsalted butter, melted
500g cream cheese, softened at room temperature
1/3 cup (110g) caster sugar
375g white chocolate melts, melted
250ml thickened cream
2 tbs lemon juice
3 tsp gelatine, whisked into 50ml boiling water and cooled slightly
2 punnets of berries such as raspberries, blueberries or strawberries, hulled
Line the base and sides of a 22cm spring form pan with baking paper. Fit the food processor with the work bowl and multi-purpose blade. Add biscuits, coconut and cinnamon and pulse for 8 seconds or until roughly chopped. With the motor running, add the butter and mix on speed 1 until combined. Press crumbs firmly into base of prepared pan and refrigerate while making the filling.
Fit the multipurpose blade and a clean, dry work bowl. Place cream cheese and sugar into the bowl and process on speed 1 for 10 seconds, Add 3/4 of the white chocolate (set the remainder aside), cream, lemon juice and gelatine into bowl and process on speed 1 for 8 seconds, or until well combined and smooth. With the motor running, add half of the berries and pulse for 2-3 seconds, or until just mixed through – do not over mix.
Pour mixture into pan, smooth over the top and refrigerate for 3 hours or until firm.
To serve, remove cheesecake from pan and gently melt the remaining white chocolate. Pile remaining berries over cheesecake and lightly drizzle melted chocolate over berries.
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