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
nicesimplethings 