White chocolate and cassis cheesecake
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Ingredients:
For the base:
- 110 g digestive biscuits
- 50 g butter
For the filling:
- 250 g quark cheese
- 286 ml double cream, whipped to soft peaks
- 1 sachet gelatine, dissolved in 3 tablespoons hot water
- 350 g best quality white chocolate
- 500 g any variety berry fruits (fresh or frozen)
- 100 ml creme de cassis
- 150 g icing sugar
- 1 teaspoon arrowroot
Preparation:
- Melt the butter gently in a pan or microwave and stir in the biscuit crumbs. Line an 8’’ pre-buttered tin, pressing the mixture down with the back of a spoon. Chill.
- Place the fruit in a sieve over a bowl. Pour over the cassis and lightly crush with a spoon to encourage the juices to drip below. Allow to thaw fully if using frozen fruit.
- Melt the white chocolate in a bowl over a pan of simmering water. Spread about one fifth in a thin layer across a clean kitchen worktop or marble slab with a spatula. Leave until barely set.
- Blend the quark in food mixer. Gently fold in the whipped cream , remaining melted chocolate and dissolved gelatine. Retain a few of the best fruits as decoration and fold in the cassis steeped fruits from the sieve.
- Pour the mixture over the biscuit base, cover with foil and chill for about 3 hours.
- Using the sharp edge of a knife make long splinters from the white chocolate. Decorate the cheesecake with white chocolate splinters and the retained fruit.
– Martine Bailey, Great Britain