To serve, cut a rectangle from the cheesecake and serve on a plate with the winterberry compote.
Ingredients
- for the cheesecake:
- 200 g toblerone (milk chocolate, finely chopped)
- 225 g caster sugar
- 600 g philadelphia cheese
- 30 g cornflour
- 6 large free range eggs
- 150 ml cream
- 2 tsp vanilla extract
- 125 g digestive biscuits (crushed)
- 125 g oatcakes (crushed)
- 150 g 150g butter (melted)
- for the winterberry compote:
- selection of berries (redcurrants, loganberries, blackberries, blueberries, fresh or frozen)
- a few tablespoons of sugar, to taste
Method
- Preheat the oven to 180°C (Gas 4)
- To make the base, place the crushed biscuits in a bowl and drizzle with the melted butter, mix thoroughly and place in a lined 9-inch tin (not a springform). Press down evenly in the tin and chill in the fridge for at least 30 minutes.
- Whisk the sugar and cream cheese gently until smooth.
- Beat in the eggs and add the cornflour and cream.
- Then sprinkle in the vanilla extract and fold in the Toblerone, and pour the mixture onto the biscuit base.
- Place the tin in a deep tray with some warm water and bake in a pre-heated oven 150°C (Gas 2) for 45-60 minutes or until the cake is set and is springy to the touch.
- Turn oven off and leave the cheesecake to cool in the oven for at least 30 minutes.
- Then place in the fridge to chill before serving.
- Use a knife to loosen the cake, remove from the tin and cut into slices.
- Warm the winter berries in a saucepan with some sugar for a minute or two.
- Remove from the heat to cool.
- To serve, cut a rectangle from the cheesecake and serve on a plate with the winterberry compote.
