We all know I love making cheesecake and after experimenting with the chocolate orange one for Christmas I thought I would do the same with this one, But replacing the milk chocolate for white etc, I really love this one hope you do too.
300g digestive biscuits smashed up with a rolling pin in a large food bag or a clean tea towel or food processor works a treat.
150g butter melted
300ml double cream
600g Philadelphia cheese
150g caster sugar
200g white chocolate melted
I find this topping ingredient makes enough for two cheesecakes So well worth it.
1 punnet of Raspberries to use for decoration and for the raspberry sauce use 100g of frozen raspberries thawed with 2 teaspoons of caster sugar (add more if the raspberries are really tart)
50g white chocolate to drizzle over
Mix the melted butter with the crushed digestive biscuits and place into a tin 20cm I use a silicone one or a self-releasing tin as its easy to peel away then pack the butter biscuit mix into the bottom of your tin and flatten with the back of a metal spoon to level out. Then chill in the fridge for an hour
TIP If you’re using a tin grease it with some butter then place cling film around it will make the cheesecake come out easier.
Now you can get on with the topping, Place the cream cheese and sugar into a bowl and give it a good stir so it is all mixed together,
Place to one side and in a clean bowl whip up your double cream until soft peaks, Then melt your white chocolate either short bursts in the microwave or use a bowl over a pan of boiling water.
Fold the cream and chocolate into the cheese mixture until all is combined.
Now you can get your biscuit base out of the fridge and spoon the cheese cream mixture onto the biscuit base and spread out evenly, then place it back in the fridge to chill for a further hour this can be made in the morning for an evening meal. Left overnight is perfect.
To decorate Must be done once the cheesecake has set firm. Use the fresh raspberries and evenly spread around the top, Melt the 50g of white chocolate and drizzle over the cheesecake.
To make the raspberry sauce add the sugar to the thawed raspberries and mix till all combined and drizzle over or use it in a jug so you can add as much as you want,.
And there you have it my White Chocolate and Raspberry Cheesecake
Hope you enjoy it as much as I did making it.
Hubby loves my vanilla one but this has really become a close contender as he really likes it.