Berry Poppins Cheesecake
Cherie Metcalfe
This Berry Poppins Cheesecake is a dreamy, velvety treat bursting with juicy berries and rich white chocolate on a buttery biscuit crust. Finished with zesty orange curd and fresh berries, it’s the ultimate blend of sweet, tangy, and creamy!
Ingredients
- 2 packets Super Wine biscuits
- 150g melted butter
- 1 packet Berry Poppins Cheesecake Mix
- 500ml whipped Cream
- 500g cream cheese
- 250g Whittakers White Chocolate
- Orange curd
- 1 cup of castor sugar
- 4 oranges for zest
- 1 cup fresh orange juice (the more sour / pulpy the better!)
- 3 whole eggs
- 2 egg yolks
- 125g butter, melted
- Fresh berries (Ideally blackberries if you can find them)
Directions
- Line a 9-inch cake tin with baking paper (high sides).
- Combine 2 crushed packets of Super Wine biscuits with melted butter and press firmly into the tin. Refrigerate.
- Dissolve the Berry Poppins packet in 1 cup of hot water. If the sugar in the mixture doesn’t dissolve after 5 minutes, microwave it for 10 seconds at a time until it does.
- Whip the cream to stiff peaks, then set it aside.
- Whisk the cream cheese until smooth, then add the melted white chocolate.
- Slowly add the dissolved Berry Poppins mix to the cream cheese, ¼ cup at a time, while whisking.
- Gently fold thru the whipped cream with a spatula. Be careful not to over mix.
- Pour the mixture onto the base and chill for 4 hours or overnight.
- Serve with Cherie’s Cheat Orange Curd!
For the Orange Curd
- In a large microwave-safe bowl, whisk together the sugar and eggs.
- Next, whisk in the whole eggs, egg yolk, orange juice, and zest.
- Pour in the slightly cooled melted butter and whisk to combine.
- Place the bowl in the microwave and cook on high for 1 minute, then stir. Repeat in 1-minute intervals until the curd has thickened and coats the back of a spoon.
- Depending on your microwave, this will take 4 to 6 minutes. The curd will thicken further as it cools in the fridge.
