White Chocolate and Raspberry Cheesecake
Serves 12
Easy
Prep:
Overnight in the fridge to set for best results
I can't take credit for this incredibly rich cheesecake but I've had the recipe for years and it's well worth the effort as it's a superb indulgent treat once in a while!
Skip to ingredients
- 600 grams White Chocolate, broken into pieces for the Filling
- 1 punnet Fresh Raspberries for the Filling
- 8 Fresh Raspberries to Decorate
- 65 grams Butter for the Filling
- 0.5 each Vanilla Pod (1/2 pod) for the Filling
- 180ml Whipping Cream for the Filling
- 75 grams Butter (Melted) for the Bisciut Base
- 75 grams Digestive Biscuits, crushed for the biscuit Base
- 500 grams Cream Cheese for the Filling
- 75 grams Gingernut Biscuits, crushed for the biscuit Base
- 50 grams Caster Sugar for the Filling
Method
step 1
For the Biscuit Base: combine the biscuits and butter and press onto the base of a 23cm springform tin.step 2
For the Filling: Place the chocolate, butter and vanilla pod in a heatproof bowl, set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.step 3
In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.step 4
Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. gently stir in the raspberries, being careful not to release the juice.step 5
Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.step 6
To Serve: Remove from the tin and place on a serving plate. Decorate with a few whole raspberries.
