Ingredients
60g butter
175g Scotch Finger biscuits
150g frozen raspberries, defrosted
180g white chocolate
500g cream cheese
300ml thickened cream
50g caster sugar
Fresh mixed berries, to serve
White chocolate ganache (optional, to serve)
Method
-
Line the base and sides of a 20cm spring form cake with baking paper.
-
Melt the butter in a small pan over low heat.
-
Place the Scotch Finger biscuits in a zip lock bag and gently crush with a rolling pin until you have fine crumbs. Stir the crumbs into the melted butter. Press the mixture into the base of the prepared tin and place it in the fridge to chill.
-
Push the defrosted raspberries through a sieve and collect the puree in a bowl. Set aside.
-
Break the white chocolate into pieces and put it in a microwave-safe bowl.
-
Microwave in 20-second increments, stirring after each, until just melted.
-
Using an electric mixer, beat the melted white chocolate and cream cheese together. Set aside.
-
In a separate bowl, whip the thickened cream and caster sugar together until soft peaks form.
-
Fold it into the cream cheese mixture.
-
Spoon mixture onto the biscuit base, then swirl the pureed raspberries through the mixture, to get a marbled effect. Cover and chill for at least 6 hours, or overnight.
-
When ready to serve, gently release the cheesecake from the springform tin and peel away the baking paper.
-
Decorate with fresh berries and drizzle with white chocolate ganache.
White chocolate ganache
-
Place 50g white chocolate and 25ml cream in a microwave-safe bowl.
-
Microwave in 20-second increments, stirring after each, until smooth.
-
Allow to cool slightly before drizzling over the cheesecake.
Serves 10-12
