White Chocolate & Berry Cheesecake Very rich, very good. May be made with or without berries.
Serves 12
Crust
250g biscuits (I like to use
hobnobs but any digestive
biscuits are fine)
3 tbsp shredded coconut
75g melted unsalted butter
Filling
750g cream cheese
2 tbsp sugar
200ml cream
300g white chocolate
6 large eggs
300g berries (strawberries,
raspberries or blue berries)
Crush the biscuits and mix with coconut. Stir in butter until well combined.
Line a spring-form baking tin with non-stick baking paper. Press mixture into the
spring-form baking tin and chill. Beat cheese and sugar until smooth. Add eggs
one at a time, beating well each time. Bring cream to just boiling and add
chocolate a few pieces at a time. Stir until smooth. Cool a little. Stir into
cheese/egg mixture. Spread berries over base and pour in chocolate filling.
Bake at 150C for 1 1/2 hours or until set. Allow to cool and serve.
Degree of difficulty:Medium
Keepability: Keeps several days in the refrigerator.
Serve with berries and a sauce of raspberries mixed with icing sugar
and lemon juice and strained.
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