White Chocolate Cheesecake with Fresh Berries
Sarah Butler
Sarah Butler
Recipe - SuperValu Online
White Chocolate Cheesecake with Fresh Berries
Prep Time15 Minutes
Servings8
0Ingredients
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
390g SuperValu Signature Tastes Irish Grown Strawberries
120g fresh raspberries
Directions
- To make the biscuit base, crush the digestive biscuits until fine and add the melted butter, mix until well combined.
- Spoon into the base of a larger tin or divide between the six cutters if making mini cheesecakes.
- Press down well to compact the biscuit base, especially around the edges.
- Refrigerate while you make the filling.
- 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.
- Pour the filling into the biscuit base and smooth it out.
- Cover in cling film and refrigerate overnight.
- To decorate, pipe the whipped cream on top, around the edges, and fill the center with fresh strawberries and raspberries.
15 minutes
Prep Time
0 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
SuperValu Digestives Biscuits (400 g)
SuperValu Irish Creamery Butter (454 g)
SuperValu Fresh Cream (250 ml)
SuperValu Mascarpone Cheese (250 g)
SuperValu Icing Sugar (500 g)
Dr. Oetker Madagascan Vanilla Extract (35 ml)
Homecook White Chocolate Wonderbar (150 g)
Signature Tastes Raspberries (125 g)
2 for €5
SuperValu Fresh Cream (500 ml)
SuperValu Strawberries (250 g)
2 for €5
Signature Tastes Raspberries (125 g)
2 for €5
Directions
- To make the biscuit base, crush the digestive biscuits until fine and add the melted butter, mix until well combined.
- Spoon into the base of a larger tin or divide between the six cutters if making mini cheesecakes.
- Press down well to compact the biscuit base, especially around the edges.
- Refrigerate while you make the filling.
- 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.
- Pour the filling into the biscuit base and smooth it out.
- Cover in cling film and refrigerate overnight.
- To decorate, pipe the whipped cream on top, around the edges, and fill the center with fresh strawberries and raspberries.