12oz/350g biscuits (ginger nuts/Oreos/ chocolate chip cookies)
3oz/75g melted butter
500g cream cheese
200ml half-fat crème fraîche
3 eggs, lightly beaten
½ tsp vanilla extract
10oz/300g white chocolate
4oz/110g fresh or frozen mixed berries
I just love the combination of berries and white chocolate. We are more familiar with set cheesecakes in this part of the world, but the baked alternative is also delicious. However, be warned: this is a very rich option.
1 Heat the oven to 120°C/Gas Mark 1. Line the base of a nine-inch springform tin with baking parchment.
2Break the biscuits into fine crumbs and mix in the melted butter. Press the biscuits into the base of the tin in an even layer and allow to chill.
3Place the cream cheese and crème fraîche into a large food mixer and beat together. Add in the sugar and the cornflour. Blend until smooth, then add the melted chocolate.
4Beat together the eggs and vanilla essence and add them into the mixture as well. Again, beat the mixture until a smooth consistency has been achieved. Fold in the mixed berries at this stage.
5Pour the mixture on top of the biscuits and bake in the oven for approximately 60-70 minutes, or a little longer if required. The cheesecake may still be a little wobbly but don't panic!
6Leave to cool for an hour or so, then transfer to the fridge and allow to cool, preferably overnight. Then remove from the tin and place on a large serving platter.
Pile some freshly whipped cream on top and some additional mixed-berry compote.