Tuesday, 28 December 2010
Recipe: White Chocolate Cheesecake
200g biscuit crumbs, such as digestive or similar
50g melted butter
400g cream cheese
1tsp grated lemon zest
2tsps gelatine, dissolved in 50ml cooled boiled water
200g melted white chocolate
200ml lightly whipped cream
150g frozen raspberries
200g fresh or defrosted raspberries to decorate
Combine butter and biscuit crumbs, may require more butter, you know the combination will be right when the biscuit crumbs start to stick together.
Press into the base of a 20" spring based tin.
Beat the cheese, sugar and lemon juice together until smooth.
Stir in gelatine mixture and melted chocolate.
Fold in the cream and frozen raspberries.
Pour filling into the prepared tin and chill in the fridge for at least 3 hours or until set.
Decorate with the fresh raspberries and dust with icing sugar.
Thank you my friend Trina Dixon for this recipe and for the example she made for Christmas Day.