MON TO SAT 9AM - 5PM
SUN 10AM - 4PM
273 PONSONBY ROAD, AUCKLAND
PH: 09 376 1550

White Chocolate Berry Cheesecake Recipe


INGREDIENTS

Base
200g sweet plain biscuits ie Digestive or Wine
1/3 cup (29g) desiccated coconut
pinch cinnamon
100g Mainland Unsalted Butter, melted

Filling
500g Country Goodness Cream Cheese, at room
temperature
½ cup (110g) Chelsea Caster Sugar
375g white chocolate pieces, melted
250ml Anchor Thickened Cream
2 tbs lemon juice
3 tsp gelatin, whisked into 50ml boiling water & cooled
slightly
2 punnets berries such as raspberries, blueberries or
strawberries or a mixture

METHOD

Line the base and sides of a 22cm spring form pan with baking paper.

Attach the multi purpose blade to the work bowl of the KitchenAid food processor. Add biscuits, coconut and cinnamon and pulse for 8 seconds, or until roughly chopped.

With the motor running, add butter and mix until combined. Press crumbs firmly into base of pan and refrigerate while making the filling.

Wash and dry the work bowl and attach the multi purpose blade. Place cream cheese and sugar into bowl and process for 10 seconds.

Add ¾ of the white chocolate (set the remaining aside), cream, lemon juice and gelatin into bowl and process 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 re-melt white chocolate. Pile remaining berries over cheesecake and lightly drizzle melted chocolate over berries.