White Chocolate & Raspberry Cheesecake
Over a year ago
6,254 views
Ingredients
- 75g Digestive Biscuits. Crushed
- 75g Ginger Nut Biscuits. Crushed
- 75g Butter (Melted)
- 400g White Chocolate. Chopped
- 65g Butter
- Few Drops Vanilla Extract
- 500g Philadelphia Cheese
- 50g Caster Suger
- 180ml Whipping Cream
- 1 Punnet Raspberries
Accompaniment
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Method
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1. For the biscuit base: combine the biscuits and butter and press onto the base of a 23cm springform tin.
2. 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.
3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
4. 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.
5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
6. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries.
I made this cheesecake 2 days ago for a BBQ party I went to last night. It was amazing, it was all eaten and everybody commented on how lovely it was. I did not put the raspberries on the top before serving as the top of the cheesecake sets well and they didnt sit good. If you would like to do that I would suggest you add them while it is still setting. I would also suggest that it would be lovely with blueberries.Well worth making ++