White Cream Cheese Gateau with Berries
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 4 h. 50 min.
Ready in
Ingredients
for
8
- Ingredients
- 9 ozs Digestive biscuit (or Graham crackers)
- ¼ cup butter (melted)
- 21 ozs white chocolate (chopped)
- 1 ¼ cups full-fat cream cheese
- 1 cup Mascarpone
- 1.333 cups double cream
- 1 ¼ cups Blueberries
Preparation steps
1.
Finely crush the biscuits in a food processor or place them in a plastic bag and bash with a rolling pin. Put the crumbs into a bowl and add the butter. Mix well.
2.
Base line a 20cm loose-based cake tin. Add the biscuit mixture and press in an even layer using the back of a spoon. Chill in the fridge for 15 minutes.
3.
Put the chocolate into a bowl over a pan of hot, but not boiling water. When the chocolate has melted, remove from the pan and allow to cool for a couple of minutes.
4.
Put the cream cheese and mascarpone into a large bowl and whisk together until smooth. Gradually whisk in the double cream. Stir in the cooled chocolate and pour into the prepared tin. Scatter over the blueberries and chill in the fridge for at least 4 hours or until firm.
