A luscious, creamy, cheesecake with the freshness of berries. Serves 8-10.
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
2 tbs lemon juice
3 tsp 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. Fit the food processor with the work bowl and multipurpose blade. Add biscuits, coconut and cinnamon and pulse for 8 seconds or until roughly chopped.
With the motor running, add the butter and mix on speed 1 until combined. Press crumbs firmly into base of prepared pan and refrigerate while making the filling.
Fit a clean and dry work bowl with the multipurpose blade. Place cream cheese and sugar into bowl and process on speed 1 for 10 seconds. Add ¾ of the white chocolate (set the remainder aside), cream, lemon juice and gelatine into bowl and process on speed 1 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.