Serves
8
Prep
30
mins
Cooking
4
hrs
White Chocolate & Berry Cheesecake
Directions
Step 1
Grease and line a 24cm sprinform pan.
Step 2
Process biscuits into fine crumbs using a food processor. Transfer to a bowl and add coconut and melted butter. Stir until well combined. Use your fingertips to evenly press into base of prepared pan. Refrigerate for 20 minutes.
Step 3
Place boiling water into a heatproof bowl. Sprinkle with gelatine and use a fork to stir until gelatine dissolves. Set aside for 10 minutes to cool.
Step 4
Using an electric mixer, beat cream cheese, sugar and milk until smooth.
Step 5
Stir in gelatine, white chocolate and cream.
Step 6
Gently fold in berries. Pour mixture over biscuit base. Refrigerate for at least 4 hours.
Step 7
Release sides of tin. Place cheesecake on a serving plate and garnish with fresh berries and shavings of white chocolate.
Ingredients
- 250g plain chocolate biscuits
- 1/2 cup McKenzie's Fine Desiccated Coconut
- 100g butter, melted
- 1/3 cup boiling water
- 4 tsps McKenzie's Gelatine Powder
- 500g cream cheese, softened
- 1/2 cup icing sugar
- 1/2 cup full cream milk
- 300g white cooking chocolate, melted
- 1 1/2 cups thickened cream, whipped
- 300g fresh or frozen berries
