Serves: 8
Preparation time: 30 mins
Cook time: 6 hours chill time
1. Carefully heat the white chocolate in the microwave until just melted, stirring often to ensure it doesn’t burn. Leave to cool to room temperature (for about 15 minutes).
2. While waiting for the white chocolate to cool, blitz the digestive biscuits in a food processor until they are fine crumbs.
3. Melt the butter in the microwave and mix into the biscuits.
4. Add the demerara sugar and mix again.
5. Press the mixture into a greased 8” springform cake tin.
6. Using a hand mixer, whisk the mascarpone, icing sugar and vanilla until just combined and smooth.
7. Add in the cooled melted white chocolate and whisk again until just combined
8. Add in the dale farm double cream and whisk until slightly thickened.
9. Spread the mixture over the biscuit base and leave to set in the fridge for 6 hours or preferably overnight.
10. Decorate with fresh berries and enjoy!
For the base:
150g digestive biscuits
75g butter
1 tbsp demerara sugar
For the cheesecake filling:
250g mascarpone, room temperature
1tsp vanilla bean paste (or extract)
100g icing sugar, sifted
200g white chocolate, broken into chunks
300ml dale farm double cream
For the decoration:
Fresh strawberries, raspberries and blueberries
