Cheesecake (Berry and White Chocolate, Refrigerator)
- 100 g gingernut biscuits
- 100 g digestive biscuits
- 100 g butter, melted
- 500 g white chocolate
- 250 g cream cheese
- 250 g mascarpone
- 200 mL whipping or double cream
- 70 g Sugar (Icing)
- 2 t vanilla ((or 1 vanilla pod))
- 300 g raspberries or blueberries
Grind the biscuits in a food processor or put them in a plastic bag and bash with a rolling pin. Combine the melted butter with the biscuits. Squash into the base of a loose-bottom sandwich tin or a pie dish (about 23cm (9") in diameter).
Melt the white chocolate. Heat at 30 second intervals in the microwave carefully. Stir often. Be careful as it burns really easily. Leave to cool.
Meanwhile, mix the cream cheese, mascarpone, cream, and icing sugar. Add the seeds of the vanilla pod. Rub in the cooled white chocolate. Stir. Cover your base with the mix.
Finally, push the berries into the topping so they do not leak their juices. Refrigerate overnight (or ideally 24 hours).
*You can use all cream cheese or mascarpone.
SJ Note 15 Aug 2009: Really, really rich -- yum!