White Chocolate and Raspberry Cheesecake by Ange Morris
Desserts
Why this recipe is special:
This recipe is special because it is so quick and easy to make as well as being absolutley delicious! Its one of those dishes that people comment on, and cant believe its home made not bought from a desert store. Enjoy!
Serves: 10
Ingredients:
60g Butter
125g Plain Biscuits, Crushed
1 1/2 Cups White Chocolate buttons, melted
2 tbs Gelatine
2 tbs Hot Water
250g Cream Cheese
300ml cream
3/4 Cup Sweetened Condensed Milk
11/2 tsp Hansells Flavoured Raspberry Essence
2 cups of fresh raspberries. (1 cup chopped, 1 cup for garnish, and a couple to nibble at while your making the cheesecake)
Method:
1. Combine biscuit crumbs and butter, press into base of 20cm springform pan, refrigerate until firm.
2. Beat cream cheese and Sweetened Condensed Milk until smooth. Beat in cooled White melted chocolate and cream, until thick. Add raspberry essence and 1 cup of chopped raspberries.
3. Sprinkle gelatine in hot water, stir until dissolved, cool (see instructions on pack). Beat gelatine into cheese cake mixture, spoon over crumb crust.
4. Refridgerate until firm
5. Serve and garnish with fresh raspberries, a blob of freshly whipped cream and watch it dissappear! (unfortunately, this recipe is so delicious that there are never any leftovers!)
