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White chocolate & berry cheesecake slice
White chocolate & berry cheesecake slice
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Prep Time:
240 minutes
Cook Time:
Total Time:
240 minutes
Indulgent white chocolate cheesecake to satisfy your sweet cravings.
Ingredients:
  • 250g pkt Arnott’s Scotch biscuits
  • Finger biscuits
  • 150g butter, melted
  • 40.00 gm boiling water
  • 9.00 gm gelatine powder
  • 375g cream cheese, at room temperature
  • 55g (1/4 cup) caster sugar
  • 300ml ctn thickened cream
  • 4.40 gm vanilla essence
  • 180g white cooking chocolate, melted, cooled
  • 20.00 gm boiling water
  • 3.00 gm gelatine powder
  • 200g frozen raspberries, thawed
  • 12.00 gm pure icing sugar, sifted
Instructions:
  • Prepare a 20 x 30cm slice pan by lining the base and two long sides with overhanging non-stick baking paper. Using a food processor, blend biscuits and butter until they resemble fine breadcrumbs. Press the biscuit mixture firmly onto the base of the pan using the back of a spoon. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Pour boiling water into a small heatproof bowl and sprinkle with gelatine. Nestle the bowl in a saucepan of simmering water and stir for 2 minutes until gelatine dissolves. Let it cool for 5 minutes.
  • Using an electric beater, blend cream cheese and sugar until smooth in a bowl. Mix in cream, vanilla, and chocolate until well combined. Fold in the gelatine mixture. Transfer the mixture into the prepared pan and let it set.
  • Create a berry topping by combining boiling water and gelatine in a heatproof bowl. Let the mixture sit in simmering water until gelatine dissolves, then cool for 5 minutes. Blend raspberries in a food processor until smooth.
  • Drizzle the raspberry mixture over the cheesecake and gently swirl it with a skewer for a beautiful marbled look. Chill in the fridge for 3 hours until firm. Slice into delectable pieces and serve.

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