The creamiest, most delicious cheesecake with the tang of the berries and the surprise of white chocolate; this is serious decadence and will most definitely impress!
Ingredients
- 100 g butter melted
- 200 g Granita biscuits
- 375 g cream cheese softened
- 1/2 cup sour cream
- 1/2 cup thickened cream
- 1/2 cup caster sugar
- 2 egg room temperature
- 1 lemon juiced zested
- 100 g white chocolate coarsely chopped
- 1 cup fresh raspberries
- 1/2 cup fresh blueberries
Method
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Step 1Prepare and line a standard round springform pan. Preheat oven to 160°C degrees.
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Step 2Place the biscuits in food processor and process until finely crushed. Mix in melted butter. Spoon into the prepared pan and use a glass to spread and press mixture firmly over the base of the pan. Place in the freezer for 15 minutes.
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Step 3Mix cream cheese and lemon juice and lemon zest. Add sour cream, cream, sugar and eggs and process until smooth.
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Step 4Sprinkle the biscuit base evenly with white chocolate, blueberries and raspberries. Pour over the cream cheese mixture. Gently tap the pan to settle mixture.
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Step 5Bake in preheated oven for 20-25 minutes or until filling is just set. Turn oven off and leave the door ajar. Set aside to cool in oven. Place in the fridge to cool completely.
Equipment
- 1 20cm springform pan
- 1 food processor
Recipe Reviews (1)
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