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The Dogmother

White Chocolate and Raspberry Cheesecake

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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.

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