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)
€0.80€2.00/kg
SuperValu Irish Creamery Butter (454 g)
€3.79€8.35/kg
SuperValu Fresh Cream (250 ml)
€1.49€5.96/l
SuperValu Mascarpone Cheese (250 g)
€1.69€6.76/kg
SuperValu Icing Sugar (500 g)
€0.95€1.90/kg
Dr. Oetker Madagascan Vanilla Extract (35 ml)
€2.35€0.07/ml
Homecook White Chocolate Wonderbar (150 g)
€1.50€10.00/kg
Age restricted item
Mickey Finns Rasberry (50 cl)€12.19€17.07/70cl
SuperValu Fresh Cream (500 ml)
€2.59€5.18/l
Keelings Strawberries Family Pack (350 g)
3 for €10
€5.00€14.29/kg
Age restricted item
Mickey Finns Rasberry (50 cl)€12.19€17.07/70cl
Recipe
- 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.