White Chocolate and Raspberry Cheesecake
Member recipe by Carrieohanlon
Member recipe by Carrieohanlon
Cooking time
Prep: 1 hour Cook: Overnight in the fridge to set for best resultsSkill level
EasyServings
Serves 12Ingredients
- 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
For the Biscuit Base: combine the biscuits and butter and press onto the base of a 23cm springform tin.
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.
In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
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.
Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
To Serve: Remove from the tin and place on a serving plate. Decorate with a few whole raspberries.
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