recipes
White chocolate and raspberry cheesecake
Serves: 12
Ingredients
- 200g ginger biscuits, crushed
- 100g melted butter
- 375g cream cheese
- 125g Greek yogurt
- 100g caster sugar
- 2 eggs
- Zest of a lemon
- 1 tsp vanilla essence
- 100g white chocolate, chopped
- 60g frozen Raspberries
- 1 tbsp icing sugar for dusting
Method
Grease and line a round 9inch tin with non-stick paper. Make the base by mixing together the crushed biscuits and melted butter and press into the base of the prepared tray. Place in the fridge. To make the filling place the cream cheese and yogurt in the bowl of a food processor and blitz together. Add in the sugar, eggs, lemon zest and vanilla and blitz again. Spread the filling over the biscuit base and press in the chopped chocolate and frozen raspberries. Bake in the oven at 160`c for 30-35 minutes. Remove from the oven and allow to cool down completely in the fridge before serving dusted with icing sugar.
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