serves: 8-10

Prep: 1 hr

Cook: 1 hr

ingredients

Filling

• • 500g cream cheese, softened
  • 300g Yarra Valley Cheese
  • Fresh Goats Cheese
  • 1 1/2 cups caster sugar (superfine)
  • zest of 1 lemon
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 4 eggs
  • 1 tbsp corn flour
  • 1 tbsp water
  • 200g white chocolate, melted
  • 250g mixed berries, fresh or frozen

Biscuit Base

• • 650g store bought shortbread biscuits
  • 1 cup ground almond meal
  • 180g unsalted butter, melted

method

• • 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.