White Chocolate and Rasberry Cheesecake

I love white chocolate and raspberry combos so i decided to add them to a simple cheesecake recipe. Therefore, ending up with a white chocolate and raspberry cheesecake:

Profile: Medium, 25 mins prep, 1 hour chill time

Ingredients

• 100 g digestive biscuits, or cookies, crushed into fine crumbs
• 50 g sugar
• 50 g butter, melted
• 500 g full-fat cream cheese
• 100 g icing sugar
• 100g fresh raspberries (plus a few extra, to decorate)
• 100g white chocolate (plus a few shavings, to decorate)
• 200 ml double cream

Method

1. In a mixing bowl, mix together the biscuit crumbs and sugar. Add in the melted butter and mix well. 

2. Spoon the biscuit mixture into a 20cm spring-form cake tin lined with silicon paper or baking parchment. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set.

3. In a large mixing bowl, using a whisk or a wooden spoon, beat together the cream cheese and icing sugar until well mixed. 

4. Melt the chocolate in the microwave for 30-45 seconds, stirring well. Then. fold in the double cream, melted white chocolate and raspberries to the cheesecake mixture, mixing well.

5. Spoon the cream mixture over the chilled biscuit base, making sure that there are no air bubbles. Smooth the top of the cheesecake with a palette knife or metal spoon. 

6. Chill the cheesecake in the refrigerator for 1 hour until set. 

7, Finally, sprinkle a few raspberries and white chocolate curls on top of the cheesecake.

My White Chocolate and Raspberry Cheesecake!