I’ve adapted this recipe from one found in the Nestle 100 Years of Sweet Baking cookbook. You can swirl any fruit through it, or if the white chocolate isn’t enough you can swirl melted dark or milk chocolate through. I tend to get mildly anxious when making unbaked cheesecakes – I’ve had a few instances when they haven’t set – but this one always works.
200 grams Marie biscuits, crushed finely
100 grams melted butter
500 grams light cream cheese, room temperature
395 gram tin condensed milk
300 ml cream
1 tablespoon gelatin powder
¼ cup (60 mls) boiling water
180 grams white cooking chocolate, melted
100 grams pureed blueberries or 200 grams and omit the peaches
100 grams tinned peaches, pureed or 200 grams and omit the blueberries
1. Line the base and long sides of a rectangular tin or round 23 cm springform pan. Spray the sides with cooking oil. Mix the butter and biscuits, and press into the base of the tin. Put in the fridge and allow to cool.
2. Place the cream cheese into a mixing bowl. Make sure it’s at room temperature, if it’s straight form the fridge it wont’ blend in thoroughly and the end product will have flecks of cream cheese in it. Add the condensed milk and beat until smooth. Beat in the cream.
3. Sprinkle the gelatin over the hot water and mix with a fork until thoroughly dissolved. Add it to the cream cheese mix, along with the melted white chocolate. Blend together well and pour over the base.
4. Pour lines or spoonfuls of the pureed fruit over the cheesecake – half on each, mixed up, whatever way you fancy – and draw a skewer through the puree to make a swirled pattern.
5. Refrigerate until set, preferable overnight. Everyone knows cheesecake tastes better the next day.