Recipe

Strawberry and raspberry white chocolate cheesecake

  • 1 hr 10 mins cooking
  • Serves 8
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Ingredients

Strawberry and raspberry white chocolate cheesecake
  • 250 gram butternut snap biscuits
  • 80 gram butter, melted
  • 120 gram white chocolate
  • 1 vanilla bean
  • 125 gram cream cheese, softened
  • 1/4 cup (55g) caster (superfine) sugar
  • 2 eggs
  • 1/2 cup (125ml) pouring cream
  • 60 gram white chocolate, extra
  • 250 gram small strawberries
  • 125 gram raspberries

Method

Strawberry and raspberry white chocolate cheesecake
  • 1
    Grease a 12.5cm x 35cm loose-based flan tin.
  • 2
    Process biscuits until fine. Add butter; process until combined. Press mixture over base and sides of flan tin. Refrigerate 30 minutes.
  • 3
    Preheat oven to 150°C.
  • 4
    Break chocolate into a small heatproof bowl; place bowl over a small saucepan of simmering water, stirring, until chocolate is smooth (don't let water touch base of bowl). Cool.
  • 5
    Split vanilla bean lengthways; scrape out seeds (keep vanilla pod for another use, see notes). Beat cheese, sugar, eggs and vanilla seeds in a small bowl with an electric mixer until thick and smooth. Add cooled melted chocolate and cream; beat until mixture thickens slightly. Pour filling into tin.
  • 6
    Bake cheesecake for 30 minutes; cool in the oven with door ajar. Refrigerate 2 hours.
  • 7
    Just before serving, place extra chocolate in a small heatproof bowl over a small saucepan of simmering water; stir until smooth. Top cheesecake with berries, drizzle with chocolate.

Notes

Place the unused vanilla pod in a jar of caster (superfine) sugar to make your own vanilla sugar.