 Berry
& White Chocolate Cheesecake
Make this dessert the day before needed and
refrigerate over night
INGREDIENTS
- 150g white chocolate chip biscuits
- 1 Tbsp chopped almonds
- 150g white chocolate
- 50g soft butter
- 250ml Prenzel
Mixed Berry Tipsy Topping
- 250g mascarpone cheese
- 200g cream cheese
- 1/2 cup caster sugar
- 3 eggs
- 2 egg whites
- 300g berries
- 2 Tbsp icing sugar
METHOD
Preheat oven to 180°C.
Place the biscuits and almonds into the food
processor and process until finely ground.
Melt together 50g of the white chocolate and
butter. With the processor running pour the butter
white chocolate mix into biscuit mix. Press the
mixture evenly into the base and sides of a 16cm
spring form tin. Refrigerate for 40 minutes.
Slowly bring the Prenzel Mixed Berry Tipsy Topping
to the boil, add the remaining white chocolate
and combine well, then allow to cool a little.
Beat the cream cheese, mascarpone and sugar in
a medium bowl until smooth. Mix in the eggs one
at a time and combine well.
Beat the egg whites and fold into the chocolate
mixture, adding half the berry fruit.
Pour cheesecake mixture into and bake for 1 and
a half hours or until just firm. Refrigerate overnight
then dust with icing sugar and garnish with remaining
berries.
If desired, serve with a swirl of Prenzel Mixed
Berry Tipsy Topping on the side of the plate.
|
