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International Recipe : White Chocolate Mulberry Cheese Slices



  • 125g butter at room temperature
  • 110g plain flour
  • 60g brown sugar
  • 30g chopped pistachios, slightly roasted
  • 1/8 tsp salt


  • 1 ¼ tbsp gelatine dissolved in 2 tbsp water
  • 110g white chocolate
  • 125g Philadelphia cream cheese
  • 50g castor sugar
  • 1 egg
  • 250ml cream
  • 1 tsp vanilla essence
  • 300g fresh mulberry


  1. Line a 8” square cake tin with nonstick baking parchment paper, covering the base and above sides.
  2. Preheat oven to 180 degrees C.
  3. Sift plain flour into a medium bowl. Mix in brown sugar and roasted nuts and salt.
  4. Use a fork to mix in soft butter to the flour, sugar and nut mixture until it binds together.
  5. Press evenly into the tin. Bake at 180 degrees C for 25 minutes or until light brown. Set aside.
  6. To prepare the topping, soak gelatine in water before dissolving it in a heatproof bowl over a pan of simmering water. Set aside to cool slightly.
  7. Melt the chocolate in a heatproof bowl, over a pan of simmering water. Allow to cool.
  8. Beat cream cheese and sugar with an electric beater until light and creamy.
  9. Beat in egg, cream and vanilla essence until just combined. With beaters running at low speed, add in cooled gelatine and melted white chocolate and mix until just combined. Do not overbeat.
  10. Pour the cheese batter over baked base. Press the mulberry gently on the surface.
  11. Refrigerate to set overnight.
  12. Cut into small squares and serve.


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Last Modified: 11/28/11.