White Chocolate & Raspberry Cheesecake

Serves 8

  • 500g British IQF Raspberries defrosted
  • 150g crushed digestive biscuits
  • 75g melted butter
  • 400g white chocolate
  • 65g butter
  • 500g cream cheese
  • 50g caster sugar
  • 180ml whipping cream

Total time required: 30 minutes + chilling

Preparation time: 30 minutes

Method

  1. Mix together the crushed biscuits and melted butter. Press into a springform tin (approximately 23cm) base.
  2. Place the chocolate and butter into a heatproof bowl set over a pan of simmering water and melt, set aside to cool.
  3. In another bowl whisk together the cream cheese, sugar and whipping cream until you reach a smooth consistency.
  4. Stir the chocolate mixture into the cream mixture. Once combined gently stir in 250g of defrosted raspberries being careful not to break the fruit and release the juice.
  5. Spoon the mixture on top of the biscuit base and place in a fridge to set over night.
  6. To serve remove from tin and place on a serving plate. Decorate with the remaining 250g of defrosted raspberries.