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White Chocolate Ripple Cheesecake
with Kiri ®

One of our favorite things about this cheesecake (aside from the velvety texture) is that everyone can have their own! Kiri cheese squares, white chocolate and fresh berries rest in perfectly portioned crusts of buttery crumbled biscuit.

Serves 6

Ingredients

  • 10 Kiri squares
  • 40 grams butter, melted
  • 140 grams light digestive biscuit crumbs
  • 75 grams fresh raspberries
  • 50 grams fresh strawberries, quartered
  • 80 grams white chocolate, melted
  • 30 grams white chocolate, coarsely chopped

Directions

STEP 1
Mix the biscuit crumbs and melted butter together.
 

 

 

STEP 2
Divide the buttery crumb mixture between small flan tins and press firmly into the base. Chill for 15 minutes.

STEP 3
Mix cream, Kiri squares and sugar using a mixer or blender, then heat mixture for 3 minutes.

STEP 4
Whisk the chopped white chocolate into Kiri mixture well for 1 minute, then set aside.

STEP 5
Using a fork, mash some fresh fruit and add it to the Kiri and white chocolate mixture (after mixture has cooled).

STEP 6
Divide the mixture between the biscuit tins. Chill for at least one hour before serving.
Garnish

 Brighten it up! Add red berries and shredded white chocolate to the top of the cheesecake.

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