Ingredients 250g digestive biscuits, finely crushed 100g unsalted butter, melted 250g frozen raspberries 2 tablespoons caster sugar 2 teaspoons cornflour 1/2 cup water 300g white chocolate chips 1/2 cup whipping cream 600g cream cheese extra 1/2 cup caster sugar 3 eggs 1 teaspoon vanilla extract
Method
1. In a medium bowl, mix together biscuit crumbs and melted butter. Press mixture into the bottom of a 23cm springform pan. 2. In a saucepan, combine raspberries, 2 tablespoons caster sugar, cornflour and water. Bring to boil and simmer for 5 minutes or until sauce is thick. Strain sauce through a sieve to remove seeds. 3. Preheat oven to 165 degrees C. In a metal bowl over a pan of simmering water, melt white chocolate chips with cream, stirring occasionally until smooth. 4. In a large bowl, mix together cream cheese and extra 1/2 cup of sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of mixture over the biscuit base. Spoon 3 tablespoons raspberry sauce over mixture. Pour remaining cheesecake mix on top and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. 5. Cool, cover and chill for 8 hours before removing from pan. Serve with remaining raspberry sauce. I have another easier one somewhere, which I'm still trying to find. Raspberry and white choc is always a winner, but you can change it up as you please.
Anyone got a good recipe they want to share! Looks like its going to rain all day here today so sunday is baking day this week.
nativeg1rl,
May 23, 12:40am
Ingredients 250g digestive biscuits, finely crushed 100g unsalted butter, melted 250g frozen raspberries 2 tablespoons caster sugar 2 teaspoons cornflour 1/2 cup water 300g white chocolate chips 1/2 cup whipping cream 600g cream cheese extra 1/2 cup caster sugar 3 eggs 1 teaspoon vanilla extract
Method
1. In a medium bowl, mix together biscuit crumbs and melted butter. Press mixture into the bottom of a 23cm springform pan. 2. In a saucepan, combine raspberries, 2 tablespoons caster sugar, cornflour and water. Bring to boil and simmer for 5 minutes or until sauce is thick. Strain sauce through a sieve to remove seeds. 3. Preheat oven to 165 degrees C. In a metal bowl over a pan of simmering water, melt white chocolate chips with cream, stirring occasionally until smooth. 4. In a large bowl, mix together cream cheese and extra 1/2 cup of sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of mixture over the biscuit base. Spoon 3 tablespoons raspberry sauce over mixture. Pour remaining cheesecake mix on top and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. 5. Cool, cover and chill for 8 hours before removing from pan. Serve with remaining raspberry sauce. I have another easier one somewhere, which I'm still trying to find. Raspberry and white choc is always a winner, but you can change it up as you please.
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