White Chocolate & Berry Cheesecake

bowl Serves 4-6
White Chocolate Berry Cheesecake
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Ingredients

  • 100g Homebrand gingernut biscuits, crushed to fine crumbs
  • 50g butter, melted
  • 150g mascarpone
  • 150g cream cheese, softened at room temperature
  • 150ml cream, whipped
  • a few drops of vanilla essence
  • 100g white chocolate, broken into small pieces
  • juice of ½ lemon
  • ½ Tbsp powdered gelatine, melted in 1 Tbsp boiling water
  • 300g Signature Range frozen mixed berries, thawed
  • 1 Tbsp sugar
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Method

  • Cheesecake

  • Mix the gingernut crumbs and butter together. Press into the bottom of a 19cm diameter spring form tin, using the back of a spoon to smooth out the surface. Alternatively, press the mixture into four 7cm diameter tart rings to make individual serves.

  • Place the cheesecake base(s) in the fridge to set for about 20 minutes.

  • Meanwhile mix the mascarpone and cream cheese together until smooth. Fold the whipped cream and vanilla essence into the mix. Place aside.

  • Melt the chocolate in a heatproof bowl over barely simmering water and mix until smooth.

  • Fold the lemon juice and melted gelatine into the chocolate. Then fold the chocolate mixture into the mascarpone cream mixture.

  • Gently fold in 100g mixed berries.

  • Pour the mixture into the spring form tin or individual tart rings and refrigerate until set, about 3 hours.

  • Mixed Berry Sauce

  • Blend 200g berries and sugar until smooth in a food processor. Pass the mix through a sieve to remove any pips. Keep the mix chilled in the fridge until ready to serve.

  • To serve your cheesecake, remove from the spring form tin. Cut into slices and pour a little of the sauce around each slice of cheesecake.

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