Woman’s Day Australia – August 26, 2019

WHITE CHOCOLATE & BERRY CHEESECAKE SLICE

MAKES 24 PREP + COOK 1 HOUR 10 MINS + COOLING & REFRIGERATION

1 Preheat oven to 160°C. Grease

a 20 x 30cm rectangular slice

pan, line base and long sides

with baking paper, extending

the paper 5cm over the sides.

2 Process biscuits until fine. Add

butter, process until combined.

Press mixture evenly over base

of pan. Bake 10 mins or until

golden. Cool completely.

3 Reduce oven to 140°C.

4 Meanwhile, beat the eggs

and sugar in a small bowl with

an electric mixer until thick

and creamy.

5 Place chocolate in a small

heatproof bowl over a small

saucepan of simmering water

(make sure the base of the

bowl doesn’t touch the water),

stir until smooth.

6 Beat the cream cheese in

a medium bowl with electric

mixer until smooth, gradually

beat in egg mixture then the

melted chocolateandhoney.

7 Toss frozenberriesincornflour,

discard anyexcesscornflour.

Place blackberriesevenlyon

cold baseinpan.Pourcream

cheese mixtureoverblackberries,

smooth thesurface.

8 Bake cheesecake 40 mins

or until justsetandthecentre

has a slightwobble.Refrigerate

cheesecake3 hoursorovernight

before cutting.

TIP

Use any type

of frozen berry,

or a combination

of berries, if

you like.

✦ 250g plain sweet biscuits
✦ 125g unsalted butter,
melted
✦ 3 eggs
✦ ¾ cup caster sugar
✦ 155g white chocolate,
chopped
✦ 500g cream cheese,
softened
✦ 2 tbsp honey
✦ 1 ½ cups frozen blackberries
✦ 1 tbsp cornflour

Recipes from The Australian

Women’s Weekly Australia

Bakes Bauer Books, $49.99.

Available where all good

books are sold and

awwcookbooks.com.au

Pictures: James Moffatt. Styling: Olivia Blackmore.

Food preparation: Elizabeth Fiducia.

WD 73