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Member recipe

The Best Cheesecake!

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Serves 12

A delicious white chocolate and raspberry cheesecake. A real treat!

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  • 150g digestive biscuits, crushed
  • 150g gingernut biscuits, crushed
  • 150g butter, melted
  • 400-600g white chocolate, broken into pieces
  • 65g butter
  • few drops of vanilla essence
  • 500g cream cheese
  • 50g caster sugar
  • 180ml whipping cream
  • 1 punnet raspberries


    1. For the biscuit base, combine the biscuits and melted butter and press onto the base of a 23cm springform tin.
    2. For the filling, place the chocolate, butter and vanilla essence in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
    3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
    4. Stir the melted chocolate mixture into the cream mixture, then gently stir in the raspberries, being careful not to release the juice.
    5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.

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