Jump to content
The Dogmother

White Chocolate and Raspberry Cheesecake

Recommended Posts

For the biscuit base:

75g digestive biscuits, rushed

75g gingernut biscuits, crushed

75g melted butter

 

For the filling:

400-600g white chocolate, broken into pieces

65g butter

1/2 vanilla pod

500g cream cheese

15g powdered gelatine dissolved in 3tbspns of water

50g caster sugar

180ml whipping cream

1 punnet of fresh raspberries (reserve some for decoration)

 

To make the biscuit base, whizz the bisscuits in a food processor and add in the melted butter. Press into the bottom of a 9" springform tin. For the filling; put the chocolate, butter and vanilla pod into a heatproof bowl, suspend over a pan of simmering water and stir gently until it's all melted. Allow to cool slightly. In the food processor, mix together the cream cheese, sugar, gelatine and whipping cream, until it's smooth.

 

Remove the vanilla pod from the melted chocolate (lick your fingers). Pour the chocolate mixture into the food processor and mix well with the cream/cheese gunk. Gently stir in the raspberries, trying not to crush them. Put in the fridge overnight until set and decorate with the extra raspberries before you serve it.

Edited by Guest
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




×
×
  • Create New...