Ingredients enough for 8×8 inch square baking pan
1 1/2 cups wheatmeal (digestive) biscuit crumbs
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons unsalted butter, melted and cooled
220g white chocolate
450g cream cheese, at room temperature
2 large eggs, at room temperature
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 1/4 cups wild berries (blackberries, raspberries, boysenberries, strawberries and/or blueberries)
- Preheat the oven to 325 (F).
- Fold a 16-inch long piece of foil to an 8 x 16 -inch strip and place in the baking pan, leaving an overhang on 2 sides. Repeat with another sheet of foil in the opposite direction, lining the pan completely. Spray bottom of the foil lightly with nonstick spray and set aside.
For the Base:
- In a medium bowl, whisk together 1 1/2 cups wheatmeal biscuit crumbs, 2 tablespoons sugar, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon.
- Add 6 tablespoons melted butter, and stir completely into the dry ingredients to combine. The mixture should have the consistency of wet sand.
- Use a rubber spatula to transfer the mixture to the baking pan and, using the back of a spoon or your hand, press evenly into the prepared pan.
- Bake for 10 – 12 minutes, or until fragrant and golden. Set aside on a wire rack to cool.
- Use a double boiler (bain–marie) to gently melt 220g white chocolate, taking care not to burn. Set aside to cool completely.
- Using an electric mixer with a paddle, cream 450g cream cheese on medium-high speed until smooth and creamy, about 1 or 2 minutes.
- Add 2 eggs and 1/2 cup sugar and continue beating on medium speed until just combined.
- Use a rubber spatula to gently add the cooled white chocolate (from the first step) and 1 teaspoon pure vanilla extract, stirring by hand until just combined.
- Spread mixture evenly over the baked and cooled crust and tap the pan gently on the counter to let the cheesecake filling gently spread out and settle in.
- Sprinkle the top of the cake with 1 1/4 cups of wild berries, pressing the berries ever so slightly with the back of a spoon so that the berries are almost level with the cheesecake filling.
- Bake in the preheated oven for 40 – 45 minutes, or until the cheesecake wobbles just slightly through the center and the edges are a little golden.
- Remove from the oven and cool completely on a wire rack, before placing in the refrigerator for at least 3 hours to chill thoroughly.
Recipe and featured image from Hummingbird on High.