White chocolate and berry cheesecake

White chocolate and berry cheesecake

                                                                     Super Food Ideas - June 2008 , Page 57
                                                                                 Recipe by Liz Macri  Photography by Mark O'Meara



To Prep :6:30 

To Cook :0:02 
INGREDIENTS :9
DIFFICULTY :CAPABLE COOKS 
SERVINGS :10

Ingredients
12 Cottage Cookies White Choc & Macadamia biscuits
300g frozen mixed berries
2 tablespoons boiling water
3 1/2 teaspoons powdered gelatine
180g white chocolate, chopped
2 x 250g blocks Philadelphia Cream Cheese, softened
1/3 cup caster sugar
1 teaspoon vanilla extract
185ml can light evaporated milk

Nutrition
Energy
1633kJ Fat saturated
16.20g
Fat Total
26.10g Carbohydrate sugars
-
Carbohydrate Total
30.10g Dietary Fibre
1.80g
Protein
9.00g Cholesterol
54.00mg
Sodium
275.00mg

Method
Step 1

Line base and sides of a 6cm-deep, 22cm round springform pan with baking paper. Arrange biscuits, in a single layer, over base of pan. Top with half the berries. Place boiling water in a small, heatproof jug. Sprinkle over gelatine. Using a fork, whisk until gelatine has dissolved.
Step 2

Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 1 to 2 minutes, stirring every 30 seconds, or until melted and smooth. Set aside.
Step 3

Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in evaporated milk, chocolate and gelatine mixture. Pour cream cheese mixture into pan. Scatter with remaining berries. Cover and refrigerate overnight or until set.


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