Auntie Aggie

Chef: Fay Ripley
Prep: 15 mins
Cook: 5 mins
Auntie Aggie

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


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.


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

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