You asked for it so HERE it is 🍰 My homemade very rustic White Chocolate & Raspberry Cheesecake made only on very special occasions 🎈 It’s certainly not a recipe I would advise you devour on a regular basis as it’s super creamy & not very nutritious 🙊 Nevertheless it’s perfect for Christmas time, birthdays or in this case to send @bradleysimmonds
off to the Philippines 🌞
- 3 x family pack cream cheese - 4 x bars of cooking white chocolate melted - 2 x tbsp of lemon juice - white chocolate chips (optional) - 1/2 a box of raspberries - 8 x original digestives - 8 x ginger nuts - 250g of salted butter melted
METHOD: 1. Crush the biscuits together with the melted butter to create a nice fine crumb and evenly spread and press into a cake tin to form the base of the cheesecake. Pop in the fridge to cool whilst you make the cream cheese. 🍰
2. Add the cream cheese to a bowl with the melted white chocolate and stir until it’s evenly distributed. Don’t over stir the cream cheese and you still want it to be thick and not too runny.
3. Squeeze in the lemon juice and stir again. Then gently fold in about 10 raspberries and white choc chips - it’s okay if they bleed into the cream cheese.
4. Spread the chocolate cream cheese onto the biscuit base in the cake tin and pop back in the fridge for at least 4 hours.
DONE 🎈I decorated mine with fresh raspberries 🎈