recipe #8 white chocolate & raspberry cheesecake

14 Jul

need:

200g crushed digestive biccies or ginger nuts

55g  melted butter

420g philadelphia cream cheese

55g caster sugar

1/2 lemon with zest and juice

350g chopped white chocolate

300ml whipped cream

250-300g raspberries

 

 

make:

crush biccies

stir in melted butter and press mixture into a greased cake tin

chill in fridge for 15 mins

whisk cheese, sugar, lemon zest and juice together

melt chocolate  and add to beated ingredients and fold in the cream

put some raspberries onto the base and pour half of the filling on top

repeat until filling is all used up and smooth the surface of the cake with a spoon

leave to chill overnight if possible

serve with fresh cream and raspberries and decorate with some lemon zest and a sprig of mint


 

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