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White chocolate and mascarpone cheesecake with mulberry compote
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Prep Time:
300 minutes
Cook Time:
40 minutes
Total Time:
340 minutes
Decadent mulberry-topped cheesecake will impress any crowd.
Ingredients:
  • 120g (2/3 cup) blanched almonds, toasted
  • 200g Nice biscuits
  • 100g butter, melted, cooled
  • 500g cream cheese, at room temperature, chopped
  • 200g (1 cup) mascarpone
  • 200g creme fraiche
  • 100g (1/2 cup) caster sugar
  • 4.40 gm vanilla extract
  • 200g white chocolate, melted, cooled
  • 3 eggs, lightly whisked
  • Fresh mulberries, to serve
  • 260g (2 cups) mulberries
  • 55g (1/4 cup) caster sugar
  • 10.00 gm water
Instructions:
  • Prepare a 23cm square springform pan by greasing the base and sides, then lining the base with baking paper.
  • In a food processor, pulse almonds until coarsely chopped, then transfer to a bowl. Process biscuits until smooth, add butter, and process until combined. Add almonds and pulse until just combined. Press mixture into the base of a prepared pan. Chill in the fridge for 30 minutes before serving.
  • 1. Preheat the oven to 160C/140C fan forced. 2. Clean the food processor and blend the cream cheese, mascarpone, creme fraiche, sugar, and vanilla until smooth. 3. Mix in the chocolate until combined, then add the eggs and blend briefly. 4. Pour the mixture over the base and bake for 40 minutes until just set. 5. Turn off the oven, leave the cheesecake inside with the door slightly open to cool for 2 hours. 6. Cover and refrigerate the cheesecake for at least 4 hours, or overnight, until completely chilled.
  • In a saucepan, gently heat the mulberries, sugar, and water over low heat, stirring occasionally, until the sugar dissolves and the mixture simmers, about 3-5 minutes. Let it cool slightly before using.
  • Drizzle the compote over the cheesecake and garnish with fresh mulberries before serving.

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