A luscious, creamy, cheesecake with the freshness of berries.
200g sweet plain biscuits
1/3 cup (29g) desiccated coconut
pinch of cinnamon
100g unsalted butter, melted
500g cream cheese, softened at room temperature
½ cup (110g) caster sugar
375g white chocolate melts, melted
250ml thickened cream
2tbspn lemon juice
3tspn gelatine, whisked into 50ml boiling water and cooled slightly
2 punnets berries such as raspberries, blueberries or strawberries, hulled
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 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 prepared 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 remainder aside), cream, lemon juice and gelatine 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 remaining white chocolate. Pile remaining berries over cheesecake and lightly drizzle melted chocolate over berries.
To melt chocolate, place in a microwave safe bowl and microwave on medium power (50%) for 2 minutes, stirring until smooth. To re-melt, place in microwave and cook on medium power for 20 second intervals, stirring until smooth. Do not melt white chocolate on high (100% power). Recipe tested in an 800 watt microwave oven.