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Serves
8
Prep
30
mins
Cooking
4
hrs
Find a recipe

White Chocolate & Berry Cheesecake

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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

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Related Products


  • McKenzie's Fine Desiccated Coconut 250g

  • McKenzie's Gelatine Powder 100g

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