This rich and creamy cheesecake is packed full of naturally-sweet berries to create a wonderfully decadent dessert that’s guaranteed to please all your dinner guests.
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Ingredients
Method
White chocolate berry cheesecake
1.Line the base and sides of a 22cm spring form pan with baking paper. Fit your food processor with the work bowl and multi-purpose blade.
2.Add biscuits, coconut and cinnamon to processor; pulse for 8 seconds, or until roughly chopped. With the motor running, add the butter and mix on a low speed, until combined.
3.Press crumbs firmly into base of prepared pan and refrigerate while you make the filling.
4.Meanwhile, make filling: Place cream cheese and sugar into a clean food processor. Process on low speed 10 seconds.
5.Add in 3/4 of the white chocolate (set the remainder aside), cream, lemon juice and gelatine and process on low speed for 8 seconds, or until well combined and smooth.
6.With the motor running, add half of the berries and pulse for 2-3 seconds, or until just mixed through – do not over-mix.
7.Pour mixture into pan, smooth over the top and refrigerate for 3 hours or until firm.
8.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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