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Summer Fruit and White Choc Cheese cake




Source of Recipe


Sainbury's


List of Ingredients




Biscuit Base:
250g digestive biscuits, finely crushed
125g butter, melted

Filling:
250g Quark soft cheese
150g pack Deluxe white chocolate, melted
1 sachet powdered gelatine, dissolved in 3 x 15ml spoons hot water and cooled
284ml carton double cream, whipped until thick
500g pack frozen summer fruits, defrosted in the pack
5ml spoon arrowroot



Recipe



Lightly oil a 20cm loose-bottomed spring form clip tin.

Mix together the crushed biscuits and melted butter, press the mixture into the base of the tin and smooth level.

Beat the Quark in a mixing bowl to soften. Stir in the melted chocolate and gelatine then carefully fold in the whipped cream retaining as much volume as possible.

Strain the defrosted summer fruit mix reserving the juice. Lightly stir the strained fruit into the cream mixture, until just mixed in.

Spoon the mixture onto the biscuit base and smooth level. Cover and chill in the refrigerator while the glaze is made.

Meanwhile, blend a small quantity of the reserved juice with the arrowroot to form a smooth paste. Place the remaining juice in a small saucepan and stir in the blended arrowroot.

Bring gently to the boil over a moderate heat, stirring continually until the mixture thickens and is smooth, clear and glossy. Allow to cool.

Spread the glaze evenly over the top of the cheesecake right to the edges. Gently shake the tin to ensure the surface of the glaze is totally smooth and glass-like. Chill for 2 hours until firm and totally set.

Carefully remove the spring form tin, using a palette knife to free the sides if necessary. Remove the cheesecake from the tin base and slide onto a serving plate.