Sarah's White Chocolate Cheesecake with Fresh Berries
By Sarah Butler
For equipment you will need 1 x 8” round tin with removable base. Or if you would prefer to make mini cheesecakes you can use 6 x 3” circular baking cutters.
12 people
0 minutes
20 minutes
Ingredients
Biscuit Base
-
80
g
Butter
melted
-
170
g
Digestive Biscuits
Cheesecake Filling
-
250
ml
Fresh Cream
-
2
tbsp
Icing Sugar
-
250
g
Mascarpone Cheese
(or Philadelphia)
-
1
handfull
Mixed Berries
(chopped, optional)
-
1
tsp
Vanilla Extract
-
100
g
White Chocolate
melted
Decoration
-
200
ml
Fresh Cream
whipped
-
120
g
Raspberries
-
120
g
SuperValu Signature Tastes Irish Grown Strawberries
Method
- To make the biscuit base, crush the digestive biscuits until fine and add the melted butter, mix until well combined.
- Spoon into the base of larger tin or divide between the six cutters if making mini cheesecakes.
- Press down well to compact the biscuit base, especially around the edges.
- Refrigerate while you make the filling.
- To make the filling, add all ingredients into a bowl and whisk using an electric whisk or by hand until it reaches a smooth texture.
- Pour the filling into the biscuit base and smooth it out.
- Cover in cling film and refrigerate overnight.
- To decorate, pipe the whipped cream on top, around the edges and fill the centre with fresh strawberries and raspberries.
