This cheesecake is quick and easy and makes for a special treat for the family or an impressive dinner party dessert! Substitute raspberries with any berries that are in season.
White Chocolate and Raspberry Cheesecake
Serves: 8
Prep Time: 25 minutes
Cook Time: At least 3 hours setting time
What You’ll Need:
- 185g Marie biscuits, crushed
- 90g unsalted butter, melted
- 500g cream cheese, softened
- 395g tin sweetened condensed milk
- 100g white cooking chocolate
- 1 tbsp gelatine
- ¼ cup hot water
- ¾ cup cream
- 150g pureed raspberries
- Extra raspberries and white chocolate to garnish
What You’ll Need To Do:
1. Dissolve the gelatine in hot water. Allow to cool.
2. Crush biscuits in a food processor or put them in a brown paper bag and bash with a rolling pin. Add the melted butter and mix. Press the mixture into the base of a 23cm spring form pan and refrigerate until firm.
3. Beat the cream cheese and condensed milk until smooth. Beat in the cream. Set aside.
4. Melt the white chocolate in the microwave and allow to slightly cool. Beat the cooled chocolate and gelatine into the cream cheese mixture and spread evenly over the biscuit crumb base. Swirl raspberry puree through the cheesecake mixture.
5. Refrigerate cheesecake for at least three hours or until firm. To serve, place whole raspberries on top of the cheesecake and garnish with white chocolate shavings.
The picture here is one I got from the internet which is perhaps not exactly how this cheesecake will look! Our one should have the raspberry swirled throughout the middle so should be pinker inside :)
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