White Chocolate & Raspberry Cheesecake (No Bake)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    vanilla pod, split lengthways
  • 500
    g full fat soft cheese
  • 175
    ml whipping cream
  • 225
    g punnet fresh raspberries, plus extra
  • fresh raspberry, to decorate
Advertisement

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.
Advertisement