I sometimes forget how easy and spectacular this dessert is. Whip it up in minutes and serve it proudly to your guests or place it on your lap and enjoy it with a big spoon while watching “masterchef”. I’m not a cheesecake fan, but this is an exception. The white chocolate does the trick for me, but I truly love the colourful combination of berries and pistachios. This is a no-bake cheesecake which will save you so much time. And no one will know that you spent more time setting up the table than making this dessert.
- 2 cups. (250 gr) crushed Digestive biscuits
- 100 grams unsalted butter
- 600 grams Philadelphia type cream cheese
- ¼ sugar
- 1 1/3 cup cream
- 1 tsp vanilla extract
- 200 grams good quality white chocolate
For the topping
- 500 grams mixed berries
- Some pomegranate seeds for fun
- 2 Tbs pistachios roughly chopped
Preheat oven to 175 C. Butter a 23 cm springform pan and line base and sides with greaseproof paper.
Mix crushed biscuits with melted butter until all crumbs are moistened. Press biscuit mixture on the base and sides of the prepared pan. Don’t be too fussy about this, a ragged edge will give this dessert a nice, rustic look.
Bake crust in the prepared oven for 10 minutes. This will help set the base and sides. Let crust cool to room temperature. You can speed up the process by placing it in the fridge.
Make the filling by first melting the white chocolate on top of a double boiler (water bath or bain-marie). In a stand mixer beat the cream cheese, sugar and vanilla until soft and lump free. Add the cream and beat until mixture thickens slightly. Keep on beating while adding the melted chocolate. Mix until combined.
Pour mixture into cooled crust. Transfer to the fridge to set. This will take at least 4 hours.
To serve, run a small spatula round the sides of the pan to release it. Remove the sides and peel off the greaseproof paper. Discard. Lift cheesecake from the pan and transfer on a serving platter. Decorate with the berries, sprinkle with pistachios and serve to hungry, eager people.