Preparation time is 9hours 10minutes
Total time is 9hours 10minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
10
- 200grams digestive biscuits
- 125grams unsalted butter, melted
- 3teaspoons powdered gelatine
- 200grams Woolworths white cooking chocolate, chopped
- 500grams cream cheese, at room temperature
- 300milliliter thickened cream
- 1/2 cup caster sugar
- 1/2teaspoons vanilla bean paste
- 1 lemon, juiced (1 tsp)
- 250grams raspberries (see Tip)
Description
Make your tastebuds sing with this white chocolate cheesecake recipe featuring fresh raspberries and a chocolate drizzle. This delicious dessert will be a hit.
Method
Step 1 of 7
Grease a 22cm round (6cm deep) springform pan. Grease and line base and side with baking paper.
Step 2 of 7
Place biscuits in a food processor and process until it resemble fine breadcrumbs. Add butter and process until combined. Using back of a metal spoon, press mixture over base of pan to compact. Refrigerate for 30 minutes to chill.
Step 3 of 7
Meanwhile, place 1/2 cup boiling water in a small bowl and sprinkle over gelatine, stirring until dissolved. Set aside for 3 minutes to cool.
Step 4 of 7
Place 150g chocolate in a heatproof bowl. Place bowl over a saucepan of simmering water (ensuring water doesn’t touch base of bowl base). Stir with a metal spoon for 5 minutes or until melted and smooth.
Step 5 of 7
Place cream cheese, cream, sugar, vanilla, lemon juice and melted chocolate in a food processor. Process until smooth and combined. Add gelatine mixture and process until just combined.
Step 6 of 7
Pour half the cream cheese mixture over biscuit base. Scatter with 150g raspberries, then cover with remaining cream cheese mixture. Cover and refrigerate for 8 hours or until set.
Step 7 of 7
Top cheesecake with remaining raspberries. Place remaining chocolate in a microwave-safe bowl. Microwave, uncovered, on medium for 1 minute, stirring halfway with a metal spoon, or until melted and smooth. Spoon chocolate into a snap-lock bag. Snip off one corner and pipe chocolate over cheesecake and raspberries. Serve with extra raspberries.
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