White Chocolate & Raspberry Cheesecake (No Bake)
Ready In: 8 hrs
Serves: 12
Ingredients
For the base
- 85 g digestive biscuits, crushed (Americans, graham crackers. I usually use 100g of each for the base cause I like a little bit more)
- 85 g ginger nut biscuits, crushed
- 85 g butter, melted
For the filling
- 500 g white chocolate, broken into pieces
- 50 g butter
- 1⁄2 vanilla pod, split lengthways
- 500 g full fat soft cheese
- 50 g caster sugar
- 175 ml whipping cream
- 225 g punnet fresh raspberries, plus extra
- fresh raspberry, to decorate
Directions
- For the base, combine biscuits & butter, then press into the base of a 23cm (9.5") springform tin.
- For the filling, put the chocolate, butter and vanilla pod in a heatproof bowl and microwave in 20-second bursts to melt it. Allow to cool slightly.
- In another bowl, mix the soft cheese, sugar and whipping cream til smooth.
- Remove the vanilla pod from the chocolate mixture and stir the chocolate into the cream. Gently stir in raspberries with a spatula, then spoon on top of the base, smooth carefully, and leave in the fridge to set (8-24 hours).
- Remove from tin and decorate with raspberries to serve.
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