White Chocolate and Red Berry Cheesecake

White Chocolate and Red Berry Cheesecake

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    • Prep Time
    • Minutes
    • Yield
    • 1 large loaf tin

This is a real treat for white chocolate and cheesecake lovers as these warm, earthy flavours dominate.  Easy to make, (no cooking involved) and endlessly versatile; it can be served frozen, semi-freddo (half frozen) or chilled.  Great for a dinner party as its best made well in advance and feeds 8-10 people. It also looks really pretty!  Serve with berry compote see recipe here .

Line a large loaf tin with cling film.

Ingredients

  • 300g white chocolate
  • 2 large tubs cream cheese
  • 300ml double cream
  • 50g caster sugar
  • 6-8 sponge fingers
  • 100g mixed berries
  • 1 tbsp caster sugar

Instructions

  1. Break up the chocolate and place in a bowl over simmering water to gently melt. Take off the heat and cool.
  2. Combine the cream cheese, cream, vanilla essence and 50g of sugar. Beat together until thick.
  3. Add the cooled chocolate to the cream mix and beat vigourously to keep the chocolate smooth.
  4. Mash the berries with a fork and add the tablespoon of sugar
  5. Fill the bottom of the loaf tin with half of the cream and chocolate mixture. Spoon the berries evenly over the base. Cover with the remaining cheese mix, and press in the sponge fingers with flat side facing up. flat side up. Cover with clingfilm and foil.
  6. Cover with clingfilm and then foil and place in fridge for at least 6 hours or preferable overnight - or it can go directly into the freezer and served from frozen.
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