Ingredients
Filling
Method
White chocolate berry cheesecake
1.Line the base and sides of a 22cm spring form pan with baking paper.
2.Fit the food processor with the work bowl and multi-purpose blade. Add biscuits, coconut and cinnamon and pulse for 8 seconds or until roughly chopped. With the motor running,add the butter and mix on speed 1 until combined.
3.Press crumbs firmly into base of prepared pan and refrigerate.
4.Meanwhile, make filling.
5.To serve, remove cheesecake from pan and gently melt the remaining white chocolate. Pile remaining berries over cheesecake and lightly drizzle melted chocolate over berries.
Filling
6.Fit the multipurpose blade and a clean, dry work bowl. Place cream cheese and sugar intobowl and process on speed 1 for 10 seconds.
7.Add 3/4 of the white chocolate (set the remainder aside), cream, lemon juice and gelatine into bowl and process on speed 1 for 8 seconds, or until well combined and smooth.
8.With the motor running, add half of the berries and pulse for 2-3 seconds, or until just mixed through – do not over mix. Pour mixture into pan, smooth over the top and refrigerate for 3 hours or until firm.
