White chocolate & berry cheesecake
This is a recipe I made recently for Mr C’s grandad’s birthday. By all accounts it’s the best cheesecake he’s ever eaten and at 81 years old I reckon he’s tried a few!
You won’t tell him how easy it is to make, will you? It really is a doddle and he’s not wrong – it’s really tasty! A crumbly buttery base, layered with sweet creamy no-bake cheesecake and finished off with a fragrant sweet berry compote. What’s not to enjoy?!
200g digestive biscuits
400g cream cheese
200g white chocolate
zest of one lemon
200ml double cream
300g berries (frozen work fine)
2 tbsp sugar
1 tbsp cornflour
Mix the biscuit crumbs with the melted butter and then press them firmly into the base of an 8″ spring-form tin. Pop this into the fridge to firm up and set whist you make the topping.
Carefully melt the chocolate and then set this aside to cool.
In a large mixing bowl beat the cream cheese with the lemon zest until it is smooth and soft and then mix in the cooled chocolate.
Whip the cream in a second bowl until it holds a soft peak. Fold the cream into the cheese and chocolate mixture, making sure that everything is well blended. Spread this on the prepared base and smooth off the surface. Pop the cheesecake in the fridge for several hours or preferably overnight.
Make the berry topping by roughly chopping the fruit and combining it with the sugar and cornflour in a small pan. Gently heat it until the juices from the fruit have thickened to leave you with a glossy compote. Leave this to cool completely.
Run a pallet knife around the edge of the cheesecake before releasing it from the tin and transferring it to a serving plate. Spread the berry mixture on top of the cheesecake before serving.