Overview
Prep Time
20 min
Servings
9
Products
Very Berry Burst
Ingredients
-
Graham cracker crust
- 200 g graham crackers
- 100 g unsalted butter, melted
-
Cheesecake Filling
- 250 g full-fat cream cheese, softened
- 250 g mascarpone cheese
- 200 ml double/heavy cream
- 1 tbsp (15 ml) vanilla extract
- 400 g good-quality white chocolate, broken into pieces
- 150 g Nature’s Touch Berry Burst Mix, thawed
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1
Very Berry
Organic
Step 1
Line the base of an 8-inch square cake tin with parchment paper.
Step 2
Place the graham crackers in a resealable bag and crush until finely ground. In a bowl, add the graham cracker crumbs and melted butter. Mix until evenly coated.
Step 3
Transfer the mixture to the prepared tin and press firmly into an even layer using the back of a spoon or the bottom of a glass. Refrigerate while preparing the filling.
Step 4
Place the white chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Gently melt the chocolate until smooth, then remove from the heat and let cool slightly.
Step 5
In a large bowl, beat the cream cheese, mascarpone, heavy cream and vanilla extract with an electric hand mixer until smooth and creamy. Add the melted white chocolate and gently fold with a spatula until well combined.
Step 6
Pour the cheesecake mixture over the chilled graham cracker base and smooth the top.
Step 7
Dollop the berry puree over the cheesecake mixture. Using the tip of a knife or a skewer, gently swirl the puree through the cheesecake to create a marbled effect.
Step 8
Cover and refrigerate for at least 2 to 3 hours, or overnight, until completely set. Remove the cheesecake from the tin and cut into 9 bars. Serve chilled.
