Name Mixed berry and white chocolate cheesecake


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Mixed-berry-and-white-chocolate-cheesecakeBiscuit base:
* 250 g (9 oz) digestive (oatmeal) biscuits
* 125 g (4 1/2 oz) butter, melted

* 150 g (5 oz) white chocolate
* 275 ml (9 fl oz) double (thickened) cream
* 1 sachet powdered gelatine
* 200 g (7 oz) Philadelphia light cream cheese
* a few drops vanilla essence

* 400 g (14 oz) mixed summer berries, e.g. strawberries, blackberries, raspberries, blueberries, redcurrants
* 2 tbsp raspberry jam
* 2 tsp water
* 50 g (2 oz) white chocolate

1. To make the base, crush the digestive biscuits by putting them in a plastic bag and crushing them with a rolling pin and then mix with the melted butter. Press them into the base of a lightly oiled 20-cm (8-in) diameter, loose-bottomed or spring-clip tin (this can be done with a potato masher). Place in the refrigerator to chill.
2. Melt the white chocolate in a heatproof bowl over a pan of simmering water. Whip the double cream until it reaches soft peaks and dissolve the gelatine in 3 tablespoons hot water. Stir the gelatine into the melted chocolate, stir in the cream cheese and vanilla essence until smooth, then gently fold in the whipped cream. Pour on top of the base and keep in the refrigerator for at least 1 1/2 hours to set.
3. Once the cake is set, carefully remove from the tin. Arrange the berries on top of the cake. Heat the jam with the water and strain through a sieve. Leave to cool for about 1 minute and gently brush over the fruits. Melt the white chocolate and drizzle over the top of the fruits using a teaspoon.

Serves: 8 portions

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