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Snowberry Cheesecake

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Prep: 30 minutes Cook:

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Serves 8

No bake white chocolate and raspberry cheesecake

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  • 150g White chocolate
  • 500g Philadelphia soft cheese
  • 200g Digestive biscuits
  • 40g Unsalted butter
  • 100g Caster sugar
  • 1 egg yolk
  • 150g Raspberrys (100g to decorate)


  1. Grease a 20 cm spring form tin

  2. Place two tablespoons of the Philadelphia in a bowl with the white chocolate. Place over a pan of boiling water, until chocolate has melted. Leave to cool.

  3. Crush the biscuits either in a blender, or by hand. Melt the butter and add the biscuits to the butter. Press into the base of the tin, and chill for 20 mins

  4. In a bowl mix the remaining Philadelphia, caster sugar, egg yolk, 50g of the raspberries and the chocolate mix (once cooled). Mix well. Then cover the biscuit base with the mixture.

  5. Leave overnight to chill in the fridge, use a pallet knife to run around the outside of the cheesecake before removing it from the tin. Serves 8

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