What if I told you I had the perfect solution for an impressive no-fuss summer dessert?? No I'm not talking about fruit salads, I'm talking a cake. You heard right, a no-fuss, NO-BAKE cake that will not only impress your friends but I can almost guarantee at least one person will ask you for the recipe, four out of 4 for me so far (but if they don't please hold it against me!!). Not only that but it's that easy that you will be almost embarrassed to share the recipe and it won't take you more than half an hour to put together. There are no lumpy bits often found in home made cheesecakes and subtle white chocolate is sure to win over the dark chocolate devotees, like myself.
One advice though, make sure you make it the night before as it will have to be chilled in the fridge over night.
Adapted from Australian GoodFood December 2009
100g milk arrowroot biscuit
60g butter, melted
500g cream cheese, at room temperature
1/2 cup caster sugar
180g white chocolate, melted and cooled300ml thickened cream, whipped
3 tsp gelatine
1/4 cup hot water
250g mixed berries to (fresh berries are recommended)
pure icing sugar to dust
Coarsley break the biscuits and place in a food processor until fine crumbs form. Add butter and pulse until combined. Transfer to a 20cm springform pan. Using fingers, spread and press mixture firmly over base. Chill for 15mins until firm.
Meanwhile, using an electric mixer, beat cream cheese and sugar until smooth.
Pour over biscuit base and smooth surface. Cover loosely with plastic wrap and refrigerate overnight, until firm.
Remove cheesecake from pan and top with berries. Dust with icing sugar and serve.
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