White Chocolate Berry Cheesecake with Oaties
Grab your loaf tin for this amazing berry cheesecake with a raspberry swirl featuring 100% gluten free biscuits Oaties
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SERVES 8
PREP 30 mins
CHILL 8 hours/overnight
2 x 150g bars white chocolate
2 x 300g tubs soft cheese
227ml pot double cream
50g caster sugar
170g punnet raspberries
3 tbsp raspberry jam
Handful strawberries (for decoration)
Small punnet blueberries (for decoration)
Method
Line a lightly oiled loaf tin with cling film (I found cling film to work better than foil as it doesn’t leave crease lines).
2. Break the chocolate into squares, put 1 row aside. Either melt over a simmering pan of water or microwave for 40 seconds and then stir.
3. Whisk the cheese, cream and sugar together, then stir in the almost-cool melted white chocolate until well combined.
4. Stir a handful raspberries with the jam in a separate bowl.
5. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top.
6. Press as many Oaties as you can fit whole into the bottom and then fill any gaps with half biscuits. I found doubling up the biscuits gave a really thick biscuity delicious base.
7. Cover and chill for 8 hrs or overnight.
8. To serve, carefully turn the tin onto a plate, (l used a knife around the edge to help), lift it away and strip off the cling film.
9. Halve the strawberries, arrange on top of the cake with the remaining raspberries and blueberries. Decorate by grating the last of the white chocolate on top and if you have a few extra squares scatter those too.
Enjoy x