White chocolate and raspberry cheesecake
200 g digestive biscuits, crumbled
50 g butter, melted
400 g cream cheese, softened
150 g caster sugar
1 tsp grated lemon rind
2 tsp gelatine dissolved in 50ml boiling water, cooled
200 g white chocolate, melted
200 ml cream, lightly whipped
150 g frozen raspberries, don't defrost
200 g fresh raspberries
Icing sugar, to dust
Mix together the crumbed biscuits and butter and press into the base of a greased 20cm springform tin.
Beat the cream cheese, sugar and lemon rind using an electric mixer until smooth. Stir in the gelatine mixture and chocolate until smooth, then gently fold in the cream and frozen raspberries.
Pour the filling into the prepared base and place in the fridge for about 3 hours or until set. Decorate with raspberries and dust with a sprinkling of icing sugar.
Serves
10
Main ingredients
Fruit, Cheese
Recipe Type
Cakes & Baking, Dessert, Cheesecake
Level of Difficulty
Easy
