White Choc, Berry & Goats Cheese Cheesecake

Preheat oven to 150°C (fan forced)

To make the biscuit base, place the biscuits & almond meal in a food processor & process until the mixture resembles fine breadcrumbs. Add the melted butter & process to combine.

Press the biscuit mixture into the base & sides of a lightly greased 26 cm round cake tin lined with non stick baking paper. Refrigerate for 1 hour or until firm & set.

Place the cream cheese, Yarra valley fresh goats cheese, sugar, lemon rind & juice, vanilla & eggs into a food processor & process until smooth.

Place the cornflour & water in a bowl & mix until smooth. Scrape down the sides of the food processor bowl & add the cornflour mixture & melted chocolate. Process to combine.

Pour the mixture over the biscuit base & sprinkle with the berries. Bake 55- 60 minutes or until set. (it should have a slight wobble)

Allow to cool at room temperature for 1 hour before refrigerating for 3-4 hours until firm.

Remove from baking tin & transfer to a serving dish. Garnish with extra berries if desired.

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