It has become a tradition that I have cheesecake for my birthday cake each year. This year I had this delicious white chocolate berry cheesecake. I love the pattern on top of the cake, it reminds me of Tie-dying!
It’s preferable that you make the cake a day in advance, to ensure that the flavours taste strong and cheesecake-y when you take your first bite!
White Chocolate Berry Cheesecake
400g frozen berries
2 tablespoons caster sugar
200g vanilla wine or malt biscuits
90g butter, melted
80g white chocolate drops
500g cream cheese
150g sour cream
1 and a 1/2 teaspoons pure vanilla essence
1/2 cup caster sugar
Preheat oven to 150C
To make a sauce, simmer 150g of the berries with 2 tablespoons of caster sugar and 1 tablespoon of water just until the berries are broken up and the sugar dissolved. Pass through a sieve and discard the pips. Set aside to cool.
Line the base of a 22cm springform tin with a layer of tinfoil extending 2cm-3cm beyond the edge then a layer of baking paper. Clip the sides in place on the base and press the foil up on the outside to ensure no butter drips out during cooking.
Crush the biscuits in a food processor then mix in the melted butter. Press this mixture evenly on to the base and refrigerate while preparing the topping.
Wipe out the processor then process the chocolate drops until crumbly. Add the rest of the ingredients (except the berries) and process for a few minutes until well blended. Pour half the mixture over the prepared base, scatter the remaining 250g berries over then pour on the remainder of the mixture.
Pipe thin circles of the reserved sauce on top, then lightly drag a chopstick or skewer over the top of the sauce circles, starting from the center and dragging outward. Bake for 1 hour, then turn off the oven and leave to cool completely. Refrigerate overnight.
To serve, run a knife around the edge of the tin, unclip and remove the sides and slide the cheesecake (discarding the paper) on to a serving plate. Use a hot thin knife to cut into wedges and pour a little of the sauce over.
Recipe adapted from: raspberry-white-chocolate-cheesecake