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White Choco and Boysenberry Ripple Cheese Filling

Source of Recipe

Marla


Recipe Introduction

This combination of sweet chocolate and tart berries is divine! It's also quite easy to make.

List of Ingredients

Base:
125g (4 oz) plain sweet biscuits, crushed
¼ cup melted butter

Filling:
2 Tbsp gelatine
1/3 cup water
440g (just under 1 lb) can boysenberries
250g (8 oz) white chocolate
500g (1 lb) cream cheese, softened (lite is ok)
1/2 cup natural yoghurt
1/2 cup caster sugar




Recipe

To make base: Combine crushed biscuits and melted butter. Press
into the base of a lightly greased 22cm (9") springform pan.
Refrigerate while making the filling.

To make filling: Sprinkle gelatine over water and dissolve over hot
water or in the microwave. Stir half the gelatine mixture into the
undrained boysenberries. Refrigerate while making remaining filling.

Melt chocolate in a bowl over hot water or in the microwave. Place
cream cheese, yoghurt and caster sugar into a bowl and mix until
smooth. Beat in chocolate with remaining gelatine and continue
beating until mixture becomes smooth and glossy. Pour mixture into
chilled base.

Pour boysenberry mixture over chocolate mixture (do this gently) and,
using a knife, swirl the two mixtures together to give a ripple
effect. Refrigerate for 2 hours or overnight before serving. Serves
10.

Note: the boysenberries usually look very runny when you add them,
but they have always set ok when I have made this. Do add them
gently, if you add them from too great a height they sink into the
middle and you end up with a heap of boysenberry in the centre,
instead of nicely spread over the top. (I know this because I've
done it, still tasted yummy though!) I am always asked for the
recipe when I make this . You should be able to vary the type of
berries used, but need something with plenty of juice. I keep
meaning to try it with raspberries.