White chocolate and raspberry cheesecake
Знадоби
IngredientsFor the biscuit base
* 75g digestive biscuits, crushed
* 75g gingernut biscuits, crushed
* 75g Butter, melted
For the filling
* 400-600g white chocolate, broken into pieces
* 65g Butter
* 1/2 vanilla pod
* 500g cream cheese
* 50g caster sugar
* 180ml whipping cream
* 1 punnet Raspberries, plus e few more to decorate
Як готувати
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.
