White Choc, Berry and Goats Cheese Cheesecake

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SERVES 8-10 | PREP 1 HOUR | COOK 1 HR | COOL 3-4 HRS

INGREDIENTS

Filling

• 500g cream cheese, softened

• 300g Yarra Valley Dairy Fresh Goats Cheese

• 1 1/2 cups caster sugar (superfine)

• zest of 1 lemon

• 2 tbsp lemon juice

• 1 tsp vanilla extract

• 4 eggs

• 1 tbsp corn flour

• 1 tbsp water

• 200g white chocolate, melted

• 250g mixed berries, fresh or frozen

Biscuit Base

• 650g store bought shortbread biscuits

• 1 cup ground almond meal

• 180g unsalted butter, melted

METHOD

Preheat oven to 150°C (fan forced).

To make the biscuit base, place the biscuits & almond meal in a food processor & process until the mixture resembles fine breadcrumbs. Add the melted butter & process to combine.

Press the biscuit mixture into the base & sides of a lightly greased 26 cm round cake tin lined with non stick baking paper. Refrigerate for 1 hour or until firm & set.

Place the cream cheese, fresh goats cheese, sugar, lemon rind & juice, vanilla & eggs into a food processor & process until smooth.

Place the cornflour & water in a bowl & mix until smooth. Scrape down the sides of the food processor bowl & add the cornflour mixture & melted chocolate. Process to combine.

Pour the mixture over the biscuit base & sprinkle with the berries. Bake 55- 60 minutes or until set (it should have a slight wobble).

Allow to cool at room temperature for 1 hour before refrigerating for 3-4 hours until firm.

Remove from baking tin & transfer to a serving dish. Garnish with extra berries if desired.