There’s something perfect about the pairing of berries and white chocolate, a flavour combination that turns this cheesecake slice into something special.
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Ingredients
Method
1.Grease deep 20cm (8-inch) square loose-based cake pan.
2.Place biscuits in base of pan.
3.In a small, heatproof jug, sprinkle gelatine over boiling water; stand jug in small saucepan of simmering water, stir until gelatine dissolves. Cool 5 minutes.
4.In a small bowl, beat cream cheese and sugar with electric mixer until smooth; beat in cream. Stir in gelatine mixture, chocolate and berries. Pour filling into pan; sprinkle with extra berries.
5.Refrigerate cheesecake 3 hours or overnight.
It is fine to use just one 300 millilitres carton of cream in this recipe.
Note
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