Name: Frozen raspberry & white choc cheesecake
Prep time: 1 h 15 min
Cook time: 5 min
Total time: 1 h 20 min
Yield: Cuts into 15 squares
Cuisine: British
Ingredients: 200ml pot double cream; 200g bar white chocolate broken into chunks, plus extra to serve; 300g raspberries plus extra to serve; 500g cream cheese; 50g golden caster sugar; 300g vanilla or white chocolate ice cream - all will taste good, but ice creams without too many chunks in are best; 175g crunchy butter biscuit - we used Fox's Butter Crinkle Crunch; 140g ginger nuts; 140g butter melted

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Frozen raspberry & white choc cheesecake

Frozen raspberry & white choc cheesecake

Sarah Cook

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Cuts into 15 squares

Easy

Prep: 1 hr and 15 mins

Cook: 5 mins

plus freezing overnight

A star rating of 4.2 out of 5.6 ratingsRate

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With its biscuit base and creamy topping, cheesecake is always a winner. This fruity frozen version is a perfect make-ahead dessert for entertaining

Freezable

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Ingredients

Nutrition

Units:

MetricUS

200ml pot double cream
200g bar white chocolate

broken into chunks, plus extra to serve
300g raspberries

plus extra to serve
500g cream cheese
50g golden caster sugar
300g vanilla or white chocolate ice cream

- all will taste good, but ice creams without too many chunks in are best

For the base

175g crunchy butter biscuit

- we used Fox's Butter Crinkle Crunch
140g ginger

nuts
140g butter

melted

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Nutrition: per serving

kcal502
fat40g
saturates25g
carbs30g
sugars22g
fibre1g
protein5g
salt0.7g

Method

step 1

Brush a 20 x 30cm baking tin with a little oil, then line well with two layers of cling film, leaving overhang for lifting out – or use a tin with a loose bottom. Put the biscuits into a food processor and whizz to crumbs, then tip in the melted butter and mix again. Press the crumbs firmly into the base of the prepared tin, then chill while you make the filling.
step 2

Put the cream and chocolate in a small pan. Melt very gently, stirring, until no lumps of chocolate remain. Clean out the food processor and add the raspberries and creamy chocolate mixture. Whizz together until it can’t get any smoother, then rub through a sieve to get rid of the raspberry seeds.
step 3

Put the cream cheese into a mixing bowl with the sugar and the sieved raspberry mixture. Beat with an electric whisk until smooth.
step 4

Let the ice cream soften in a big bowl, but not melt, then fold in the cream cheese mixture a little at a time until well mixed and no ice-cream lumps are visible. Scrape into the prepared tin and level the top. Cover with cling film, not letting it touch the top of the cheesecake, then freeze at least overnight or up to 3 months before serving.
step 5

To serve, remove the covering cling film, lift out the cheesecake, or slide out if in a loose-bottomed tin. Remove any remaining cling film. Decorate the top with fresh raspberries and drizzle with a little more melted white chocolate.

Recipe from Good Food magazine, September 2013

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A star rating of 4.2 out of 5.6 ratings

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