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
Fresh berries, to garnish
Orange curd
1 cup of caster sugar
4 oranges for zest
1 cup fresh orange juice (the
more sour / pulply the better!)
3 whole eggs
2 egg yolks
125g butter, melted
Directions
Line a 9-inch cake tin with baking paper.
Combine 2 crushed packets of Super Wine biscuits with melted butter and press into the tin. Refrigerate.
Dissolve the Berry Poppins packet in 1 cup of hot water. If the sugar doesn’t dissolve after 5 minutes, microwave in 10-second bursts until it does.
Whip the cream to stiff peaks and set aside.
Whisk the cream cheese until smooth, then mix in the melted white chocolate.
Slowly whisk in the Berry Poppins mix, ¼ cup at a time. If it becomes runny, chill for 5 minutes, then re-whip.
Gently fold thru the whipped cream with a spatula. Be careful not to over mix.
Pour onto the base and chill for 4 hours or overnight.
Cheat 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.
Microwave on high for 1 minute, stir, and repeat until thickened (4–6 minutes).
Cool in the fridge—the curd will thicken further as it sets.
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