This interesting menu by Marc Shotland and Quique Sanchez will bring the whole family together this summer



  • 1 packet tennis biscuits
  • 150g butter, melted


  • 3 jumbo eggs
  • 100g sugar
  • 3 tubs low-fat, smooth cream cheese
  • 270g white chocolate, melted


  • 500g frozen mixed berries
  • 30ml sugar
  • 5ml cornflour, slaked in
  • 15ml water
  • 5ml rosewater, optional


  1. To make the base: grease a spring form cake tin and set aside.
  2. Place the biscuits in a food processor and blitz until crumbed. Transfer the crumbs to a bowl, stir in the melted butter and mix well.
  3. Press the mixture in an even layer in the base of the spring form tin. Chill until required.
  4. To make the filling: preheat the oven to 180°C. Place the eggs and sugar in a mixing bowl and whisk for 2–3 minutes. Add the cream cheese and melted chocolate and blend until the mixture is smooth.
  5. Pour the mixture over the biscuit base and bake for 30–40 minutes, or until just set in the centre.
  6. Remove from the oven and let the cheesecake cool completely.
  7. To make the berry reduction: place the frozen berries and sugar in a pan and bring to the boil; cook for 3–5 minutes or until the berries have defrosted.
  8. Stir in the cornflour mixture and cook for 3–4 minutes until it thickens slightly. Allow it to cool.
  9. Stir in the rosewater (optional). Serve with the white chocolate cheesecake.

This recipe serves 8-10 people