White Chocolate Cheesecake with Fresh Berries

Ingredients

• 170g digestive biscuits
• 80g melted butter
• 250ml fresh cream
• 250g mascarpone cheese or Philadelphia
• 2tbsp icing sugar
• 1 tsp vanilla extract
• 100g melted white chocolate
• Mixed strawberries/raspberries, chopped (optional)
• 200ml fresh cream whipped
• SuperValu Wexford Strawberries (350 g)
• 120g fresh raspberries

Method

1. To make the biscuit base, crush the digestive biscuits until fine and add the melted butter, mix until well combined.
2. Spoon into the base of a larger tin or divide between the six cutters if making mini cheesecakes.
3. Press down well to compact the biscuit base, especially around the edges.
4. Refrigerate while you make the filling.
5. To make the filling, add all ingredients into a bowl and whisk using an electric whisk or by hand until it reaches a smooth texture.
6. Pour the filling into the biscuit base and smooth it out.
7. Cover in cling film and refrigerate overnight.
8. To decorate, pipe the whipped cream on top, around the edges, and fill the center with fresh strawberries and raspberries.