Raspberry White Chocolate Cheesecake
Ingredients
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 200g white chocolate, melted
- 200ml double cream
- 100g icing sugar
- 1 tsp vanilla extract
- 200g fresh raspberries
- 50g white chocolate, grated for topping
Instructions
- Mix the crushed biscuits with melted butter and press into the base of a 9-inch springform pan. Chill in the fridge for 30 minutes.
- In a large bowl, beat the cream cheese until smooth. Add in the melted white chocolate and mix until well combined.
- In a separate bowl, whip the double cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
- Add icing sugar and vanilla extract to the mixture and mix until smooth.
- Gently fold in fresh raspberries, being careful not to crush them.
- Pour the cheesecake mixture over the chilled biscuit base and smooth the top with a spatula.
- Chill the cheesecake in the fridge for at least 4 hours, preferably overnight, to set.
- Before serving, sprinkle grated white chocolate on top for decoration.
- Slice and serve chilled. Enjoy your delicious Raspberry White Chocolate Cheesecake!
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