Smooth raspberry cheesecake with white chocolate on a digestive biscuit base. Decorated with raspberries, pomegranate, white chocolate chips, freeze-dried raspberries and fresh mint leaves.
Ingredients
Biscuit Base
250g digestive biscuits
125g butter
Raspberry Cheesecake Filling
300ml double cream
600g full fat cream cheese
150g icing sugar
200g white chocolate
2 tbsp raspberry jam
75g fresh raspberries
1 tbsp freeze dried raspberries
Decoration
1 tbsp freeze dried raspberries
Fresh raspberries
Pomegranate seeds
Fresh mint leaves
Icing sugar to dust
Method
- Line the base of a loose-bottomed cake tin with baking paper
- Melt the butter and stir in the crushed digestive biscuits
- Mix until the biscuits and butter are well combined
- Add the biscuit crumb into the the cake tin and press down with a spoon until the base is compact
- Meanwhile, mix together the double cream in a bowl until it thickens
- Add in the cream cheese, icing sugar, vanilla extract, freeze-dried raspberries, melted white chocolate, raspberry jam and mix together gently using a spatula
- Using a pestle and mortar, grind 75g of the fresh raspberries until it forms a paste and fold it into the cheesecake mixture
- Add the cheesecake mixture on top of the biscuit base and spread it into an even layer
- Refrigerate for at 3-4 hours minimum
- Once the cheesecake has set, remove it from the fridge
- Run a knife round the edge of the cheesecake inside the tin and gently lift it out
- Finally decorate as desired with raspberries, pomegranate, white chocolate chips, freeze-dried raspberries and fresh mint leaves
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