Chilled Berry & White Chocolate Cheesecake

Chilled Berry & White Chocolate Cheesecake


  • 1 packet plain or vanilla biscuits, crushed (about 200g)
  • ½ teaspoon cinnamon
  • 130g butter, melted
  • 500g cream cheese, at room temperature
  • ¼ cup caster sugar
  • 200ml cream, softly whipped
  • 2½ teaspoons gelatin and ¼ cup water
  • ½ cup finely chopped white chocolate + extra for garnish, if desired
  • ¾ cup berry conserve or jam
  • fresh summer berries, white chocolate flakes and extra berry conserve, to serve

Pair with Bombay Bramble Blackberry & Raspberry Gin. Made with an infusion of real fruit, this is perfect for enjoying over ice with a citrus-based tonic – a refreshing taste of summer.

Serves: 10-12

  1. Crush the biscuits in the food processor or with a rolling pin and combine with the cinnamon and melted butter.
  2. Mix well and press into a lined 20-21cm spring-form tin.
  3. Chill for 10 minutes.
  4. Beat the cream cheese using an electric mixer until smooth, then add the sugar and beat a further 2-3 minutes until creamy.
  5. Combine the gelatin and water and allow to swell up, then heat for 10 seconds in the microwave, stirring until dissolved and liquid.
  6. Lightly fold together the cream cheese mix, cream, gelatin mix and chopped chocolate, then swirl in the berry conserve until just rippled.
  7. Pour onto the biscuit base and swirl the top.
  8. Chill for at least 3 hours.
  9. Serve garnished with fresh berries, shaved chocolate, and extra berry conserve if desired.

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