RECIPE

Berry and White Chocolate Cheesecake

Name: Berry and White Chocolate Cheesecake
Yield: 4-6

Cook Time

2 hours

Serving Size

4-6

INGREDIENTS

FOR THE CRUST

200g digestive biscuits
80g desiccated coconut, toasted
125g butter, melted

FOR THE FILLING

250g good quality cream cheese, softened
125g ricotta
150g caster sugar
1 tablespoon lemon zest
2 tablespoons lemon rind, finely grated
1 vanilla pod, seeded
2 free-range large eggs
2 teaspoons corn flour
2 teaspoons water
100g white chocolate, melted
125g mixed fresh berries

RECIPE NOTES

Indulge in the perfect blend of creamy white chocolate and tangy berries with this delightful cheesecake. Each bite offers a luscious experience, with the rich flavours of white chocolate melting in your mouth, followed by the refreshing burst of mixed berries. This cheesecake is not only a treat for the taste buds but also a visual delight, making it an ideal centerpiece for any special occasion.

INSTRUCTIONS

Preheat the oven to 200°C/ Fan 180°C/ Gas Mark 4.

To make the biscuit base, process the biscuits in a blender until they resemble fine breadcrumbs and then mix with the desiccated coconut and butter.

Press the mixture into the base and up the sides of the Le Creuset Signature Cast Iron 22cm Shallow Casserole to form a crust. Bake for 8-10 minutes until golden. Remove from the oven and then leave to cool completely before adding the filling.

To make the filling, reduce the oven heat to 160°C/ Fan 140°C/ Gas Mark 1. Process the cream cheese, ricotta, sugar, lemon rind and juice, vanilla and eggs in a blender until smooth. Mix the corn flour and water in a cup until smooth and then add to the cheese mixture in the blender along with the melted white chocolate and process to combine.

Pour over the biscuit base and sprinkle with berries. Bake for 45 - 55 minutes until golden and just set in the middle with a slight wobble. Allow to cool at room temperature for 1 hour before serving.