For the biscuit base
75g digestive biscuits, crushed
75g gingernut biscuits, crushed
75g butter, melted
For the filling
400-600g white chocolate, broken into pieces
65g butter
1/2 vanilla pod
500g cream cheese
50g caster sugar
180ml whipping cream
1 punnet raspberries plus a few more to decorate
Method
1. For the biscuit base: combine the biscuits and butter and press onto the base of a 23cm springform tin.
2. For the filling: place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
4. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
6. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries.
Serves: 6
Prep: 20 min, plus 8-24 hrs chilling
This is an awesome cheesecake!! It was so simple to make and people were queuing for seconds!! Its was a great addition to my Christmas Buffet table!!!
Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?
2 comments:
When I go to the Cheesecake Factory, I usually get this slice. But I have a new favorite. Upside Down Pineapple Cheesecake! That was the best cheesecake I have ever had. Too bad they discontinued it. Maybe that would be a nice challenge for you!
I think I like the idea of a Pineapple Cheesecake sounds good, I will have to investigate...
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