Raspberry and
White Chocolate
    Cheesecake

 Raspberry and White Chocolate Cheesecake

Raspberry and White Chocolate Cheesecake

10 MINUTES PREPARATION - 50 MINUTES COOKING

Ingredients

SERVES 8
For the base:
50g butter, plus extra to grease
150g LEIBNIZ ZOO BISCUITS, crushed

For the filling:
300g white chocolate, chopped
400g full fat cream cheese
2 eggs
150ml sour cream
1tsp vanilla extract
225g fresh raspberries
Icing sugar, to dust

Method

  1. Preheat the oven to 160°C/325°F/Gas Mark 3 and grease and line the base of a springform cake tin.
  2. To make the base, melt the butter in a small saucepan over a low heat. Stir in the LEIBNIZ ZOO BISCUITS and press evenly over the base of the tin. Chill in the fridge.
  3. To make the filling, place the white chocolate into a glass bowl over a pan of simmering water. Stir occasionally until melted.
  4. Whisk the cream cheese and eggs together in a large bowl, then add the sour cream and vanilla extract and whisk again until smooth. Stir in the melted chocolate and mix together.
  5. Pour into the tin and spread evenly over the base. Bake in the oven for 45 minutes.
  6. Remove from the oven and, using a small palette knife, loosen the edge of the cheesecake, then allow to cool
    in the tin.
  7. Remove from the tin and place on a serving plate. Pile the raspberries on top and dust with icing sugar, slice
    and serve.

 

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