White Chocolate Berry Cheesecake

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The only change I made was to include some strawberries amongst the raspberries - for variety, or because even a huge punnet of raspberries wasn't quite enough to make two layers and I happened to have some strawberries in the fridge (take your pick as to which reason you believe, but it was nice).

I didn't have a recipe to follow, but melting white chocolate into the cheesecake mixture definitely worked to create a creamy, chocolatey base.

ingredients

• 150g (5¼oz) digestive biscuits
• 65g (2¼oz) butter
• 150g (5¼oz) strawberries
• 300g (10½oz) raspberries150g (5¼oz) white chocolate
• 200ml (6¾ fl.oz) double cream
• 400g (14oz) cream cheese
• 50g (2oz) icing sugar
• 1tsp pure vanilla extract

Method

1. Use greaseproof paper to line the base of an 18cm (7in) loose-bottomed cake tin.
2. Crush the biscuits (I use the end of a rolling pin), melt the butter, and stir through the crumbs until thoroughly combined. Press this mixture into the base of the cake tin, and refrigerate for an hour.
3. Reserve enough fruit to fully cover the top of the cheesecake, and chop the remainder onto the chilled biscuit base.
4. Melt 100g of the chocolate, and keep warm enough to maintain a pourable consistency.
5. Whip the cream until stiff.
6. Combine the cream cheese, icing sugar, and vanilla in a separate bowl.
7. Stir the melted chocolate into the cream cheese mixture.
8. Fold the whipped cream into the cream cheese mixture.
9. Spoon the cheesecake mixture on top of the base, pressing down firmly onto the fruit. Smoothe the top with a spatula.
10. Refrigerate before serving, for at least 2-3 hours (preferably overnight).
11. Arrange the remaining fruit on top of the cheesecake.
12. Melt the remaining chocolate, and drizzle over the berries.

Source>>White Chocolate Berry Cheesecake@blog.rachelcotterill.com/