White Chocolate & Berry Cheesecake

INGREDIENTS

100g tennis biscuits
50 g melted butter
250ml fresh cream
250g cottage cheese
250g mascarpone cheese
100g castor sugar
500g melted white chocolate

Sliced strawberries, raspberries or any other red berries you prefer
1 box raspberry jelly

METHOD

Process biscuits until crumbed and add the butter. Mix well. Line or grease a 20cm spring form tin and press the biscuit mixture. Refridgerate until firm. Beat the cream, cottage cheese, mascarpone, sugar and melted chocolate together until smooth. Pour the mixture onto biscuit base and refridgerate for a few hours until set. Decorate with berries and make jelly according to box instructions. Let cool before spooning on top of cheesecake. Alternatively you can make the jelly and grate over cheesecake once firm or you strawberry pulp.

INFO & TIPS

A variation of this cheesecake can also be made using granadilla pulp and granadilla jelly.

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