No Bake Berry and White Chocolate Cheesecake

Everyone needs a good cheesecake recipe for the baking repertoire. This no bake version is as easy to eat as it is to make!

Base

180g coconut biscuits

½ t cinnamon

90g butter melted

Filling

250g white chocolate

250g mascarpone

300g cream cheese

300ml cream

1t vanilla bean paste

Topping

300g fresh or frozen mixed berries

1T water

5T vanilla sugar
3 lemon balm leaves gently crushed

Grease a 23cm spring-form tin. In a food processor, crush the biscuits and add the cinnamon and melted butter. Mix and place at the bottom of the cake tin. Press the biscuits down and chill in the fridge.

Melt the white chocolate in a double boiler taking care to only simmer the water. Allow to cool slightly. In a large bowl beat the cream. Fold in the cream cheese and mascarpone. Mix and add the vanilla. Lastly add the cooled chocolate. Pour into the cake tin. Chill in the fridge until set (about 2 hours).

To make the topping, place the berries, water, lemon balm and sugar into a saucepan over low heat. Stir and cook until a syrup forms. Allow to cool. Remove the lemon balm leaves.

To serve, remove the cake from the fridge. Using a palette knife dipped in warm water, gently loosen the side of the cake. Remove the ring of the spring form tin and transfer the cake to a plate. Pour over the berry topping and serve.