No-bake white chocolate cheesecake with blackberry compote
Directions
- 1Crush the biscuits into a fine crumb. Then add the melted butter and mix. Press the crumb into a deep 8-inch baking tin with a removable bottom.
- 2In a standing mixer, whip the double cream until firm peaks. Then add the cream cheese and mix together before adding the room temp melted chocolate. Whisk together until all combined.
- 3Add the filling to the baking tin and even it out with a spatula, leaving little nooks for the compote. Leave to chill for a minimum of 5 hours in the fridge.
- 4When ready to serve, make your compote by adding your blackberries, water and sugar to a frying pan and place on a medium-high heat. Squish the berries down and stir for around 5 minutes, until your desired consistency forms.
- 5Add some compote all over the cheesecake and serve!
Ingredients
- 500 g cream cheese
- 270 ml double cream
- 300 g white chocolate
- 300 g biscuits
- 130 g unsalted butter
- 100 g blackberries
- 2 tbsp water
- 3 tbsp sugar
Equipment
8-inch baking tin with a removable bottomstanding mixerfrying panwooden spatulagolden spoon
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