Chocolate Crunch Cheesecake

Smooth and soft on top, with a crisp and crunchy biscuit base.

Ingredients

• RYVITA^® Original Crispbread
• Digestive biscuits
• Marscapone Cheese
• White chocolate
• Strawberries
• Butter
• Whipping cream

Method

Melt 150g white chocolate and cool slightly. Whip cream, then beat in marscapone and chocolate. Spoon into 450g tin, lined with clingfilm. Chill until slightly firm.

Crush 150g biscuits with 150g Ryvita Original and add 50g melted butter. Spoon on top of cheescake and press to firm. Chill for 4 hours.

Make coulis from the strawberries, leaving a few for decoration.

Turn cheesecake out onto plate, drizzle with coulis and top with halved strawberries.