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White Chocolate Cheesecake with Poached Mixed Berries

By Ben O'Donoghue, Sky Taste

1kg full fat cream/ Philadelphia cheese
2 vanilla pods
6 whole eggs
500g white choc
500g crème fraiche
1 packet of Hobnob biscuits
100ml clarified butter

1. Blend the Hobnob biscuits and then moisten with the butter (you may not need all the butter) and line the bottom of a 10" spring form tin with the biscuit mixture.

2. Melt the white chocolate over a pot of hot water away from the heat. When melted mix with the crème fraiche.

3. Beat the cream cheese with the vanilla and then add the eggs, one at a time. When completely mixed, combine with the white chocolate and crème fraiche mixture.

4. Pour into the lined tin and bake in a pre heated oven at 150C until the middle just wobbles, then remove from the oven and allow to cool completely before serving.

5. Serve with fresh raspberries or blackberries or poached sour cherries.

poached mixed berries

200g mixed berries
1 large glass of red wine (shiraz or cab sauvignon)
1/2 the peel of a orange no pith
1/2 cinnamon stick
1 clove
Enough caster sugar to take the edge of the wine

1. Place the all the ingredients except the mixed berries into a pot and bring to a simmer.

2. Place the berries into the poaching liquid and then add the sugar to neutralize the tannins of the wine but not take away the zing.

3. Simmer for about 5 minutes and then cool and serve about 6 berries and a drizzle of liquor per set cream.