White Chocolate And Raspberry Cheesecake
  1. Butter the base of a 20cm (8in) round spring-form tin and line with a disc of baking paper.

  2. Crush the digestive biscuits into fine crumbs with some texture, mix with melted butter and sugar, press into the base of the tin, and chill.

  3. Melt the white chocolate, mix with mascarpone, cream, and vanilla extract.

  4. Blend half the raspberries with icing sugar to make a coulis.

  5. Pour the white chocolate mixture over the biscuit base, make holes, and top with raspberry coulis.

  6. Chill the cheesecake in the fridge before serving.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Cheesecake

Cuisine🇺🇸American

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

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