No-Bake White Chocolate and Raspberry Cheesecake

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Ingredients

  • For the base:

  • 85g digestive biscuits
  • 85g ginger nut biscuits
  • 50g butter
  • For the filling:

  • 500g white chocolate
  • 1/2 vanilla pod
  • 500g soft cream cheese
  • 50g caster sugar
  • 175ml Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipping cream
  • 225g fresh raspberry

Use imperial measurements

Method

How to make No-Bake White Chocolate and Raspberry Cheesecake

1. For the base, combine biscuits & butter, then press into the base of a 23cm (9.5") springform tin.

2. For the filling, put the chocolate, butter and vanilla pod in a heatproof bowl and microwave in 20-second bursts to melt it. Allow to cool slightly.

3. In another bowl, mix the soft cheese, sugar and Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipping cream til smooth.

4. Remove the vanilla pod from the chocolate mixture and stir the chocolate into the cream. Gently stir in raspberries with a spatula, then spoon on top of the base, smooth carefully, and leave in the fridge to set (8-24 hours).

5. Remove from tin and decorate with raspberries to serve.