A luscious, creamy, cheesecake with the freshness of berries.

Serves 8-10

Ingredients

200g sweet plain biscuits
1/3 cup (29g) desiccated coconut
pinch of cinnamon
100g unsalted butter, melted

Filling:
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

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 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.

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.

Tips

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.