Auntie Aggie
Chef:
Fay Ripley
Prep:
15 mins
Cook:
5 mins
All You Need Is...
100g butter
300g plain chocolate digestives, crushed into crumbs
225ml double cream
1 vanilla pod, halved lengthways
225ml half-fat crème fraîche
150g white chocolate, finely grated
250g fresh raspberries
a little grated dark chocolate, to decorate
Equipment
24cm springform cake tin
All You Do Is...
Line the cake tin with baking parchment.
Melt the butter gently in a pan then add the biscuit crumbs and mix well.
Using the back of a spoon, press the crumb mix down into the tin to form a base, then pop it in the fridge for 15 minutes.
Just before serving, whip the double cream till it just starts to thicken, scrape in the vanilla seeds from your pod and whip in the crème fraîche. Fold in the white chocolate then gently turn in most of the raspberries.
Pile on top of the base. Decorate with a grating of dark chocolate and the remaining raspberries, then ease out of the tin, remove the paper and stand back to avoid the stampede.
Serves
6-8
Preparation Time
15 minutes
Cooking Time
5 minutes
Main ingredients
Chocolate, Fruit
Recipe Type
Party Food, Cakes & Baking, Dessert, Easy, Entertaining, Cheesecake
Special Info
Nut free, Egg free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
