recipes
White chocolate and raspberry cheesecake with passion fruit
Ingredients
- 85g ginger nut biscuits
- 30g butter
- 200g white chocolate, melted (Topsy)
- 1 passion fruit
- 200g soft cream cheese
- 20g caster sugar
- 100ml double cream
- 125g fresh raspberries
- Mint leaves and chocolate pieces to decorate
Method
For the base, combine biscuits and butter together, then press into the base of 4 mini cake rings. For the filling, you must work quickly. Mix together the soft cheese, sugar till smooth. Stir in the pulpfrom the passion fruit, along with the double cream. Finally, quickly fold in the melted chocolate. Gently stir in half of the raspberries with a spatula, then spoon on top of the biscuit bases, smooth carefully, and leave in the fridge to set for an hour. When ready to serve, remove from tin and decorate with the remaining raspberries, chocolate pieces and mint leaves to serve.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.