Name: Berry cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 150 gram chocolate ripple biscuits; 75 gram butter, melted; 3 teaspoon powdered gelatine; 2 tablespoon boiling water; 2 250g cream cheese, at room temperature; 1/3 cup caster sugar; 3/4 cup thickened cream; 180 gram white cooking chocolate, chopped, melted; 1/2 cup frozen mixed berries, thawed, crushed

Ingredients

150 gram chocolate ripple biscuits

75 gram butter, melted

3 teaspoon powdered gelatine

2 tablespoon boiling water

2 250g cream cheese, at room temperature

1/3 cup caster sugar

3/4 cup thickened cream

180 gram white cooking chocolate, chopped, melted

1/2 cup frozen mixed berries, thawed, crushed

Method

1.Line base and side of a 20cm (base diameter) round springform pan with baking paper. Process biscuits in a food processor until finely crushed. Add butter; process to combine. Press biscuit mixture firmly over base of prepared pan. Cover with plastic food wrap. Chill for 30 minutes or until firm.

2.In a heatproof jug, sprinkle gelatine over boiling water. Stir until completely dissolved. Set aside.

3.Using an electric mixer, beat cream cheese and sugar in a bowl until smooth. Gradually beat in cream, melted chocolate and gelatine mixture. Pour cream cheese mixture into prepared pan. Level surface. Top cheesecake with berries. Using a round-bladed knife or the back of a spoon, swirl berries into cheesecake. Cover, then chill for 6 hours or until set. Serve.

You can use any type of plain biscuit for the base.
Note

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Ingredients

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