Myer Kitchenaid White chocolate Cheesecake recipe

Recipe: White Chocolate Berry Cheesecake

Need a mid-week sweet treat? Get your fix with this quick and easy White Chocolate Berry Cheesecake…

Myer Kitchenaid White chocolate Cheesecake recipe

Ingredients
200g sweet plain biscuits
1/3 cup (29g) desiccated coconut
Pinch of cinnamon
100g unsalted butter, melted

Filling
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

Method
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.

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.

 

kitchen essentials

Shop all Kitchen Appliances online here.