White Chocolate and Berry Cheesecake.
I remember eating cheesecake when i was a child it was the most devine thing i ate but it was also the sweetest thing and i am sure it made me feel sick, eventhough i love making cakes and desserts i always valued the quality flavour and ingredients over sweetness. In my plainer cheesecake i actually use yougurt to cut the fatness and sweetness. In this recipe i have added the option to use honey instead which i prefer over the quantity of sugar, you can choose your prefered sweetner to make the cheesecake yourself.
200g dry semi sweet biscuit, crumbed
80g unsalted butter
750g Cream Cheese, softened
180gm sugar or 90g honey
2 teaspoons vanilla essence
10g sheet gelatine dissolved in 2 tablespoons hot water
200g White Chocolate, melted
360grams cream, whipped
White chocolate curls, for decoration
Approx. 250g fruit plus extra for decorating
Combine the shortbread crumbs and butter then press into the base of a greased and base lined 24cm spring form pan. Chill for approx. 30 mins.
Beat the cream cheese then add honey or sugar with an electric mixer until smooth.
Add the vanilla, and melted chocolate.
Fold through the gelatine
Fold the fruit into the cream cheese mixture.
Carefully spoon the cheesecake mix over the chilled biscuit base.
Chill for 3-4 hours or until set.
Decorate the cheesecake with white chocolate curls and extra fruit.