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This cake made me many, many friends! It is simply the most amazing cheesecake in the world. Will get around to posting the recipe some day but . . Wow. Despite the expense of good raspberries in winter this is what my husband is getting off santa. Okay, may regret this but here’s the recipe:
Ingredients
For the base
85g digestive biscuits, crushed (Americans, graham crackers. I usually use 100g of each for the base cause I like a little bit more)
85g ginger nut biscuits, crushed
85g unsalted butter, melted
For the filling
500g, white chocolate, broken into pieces
50g unsalted butter
1/2 vanilla pod, split lengthways
500g full fat soft cheese
50g caster sugar
85g ginger nut biscuits, crushed
85g unsalted butter, melted
For the filling
500g, white chocolate, broken into pieces
50g unsalted butter
1/2 vanilla pod, split lengthways
500g full fat soft cheese
50g caster sugar
175ml double cream
225 g punnet fresh rasberries, plus extra to decorate
225 g punnet fresh rasberries, plus extra to decorate
Directions
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For the base, combine biscuits & butter, then press into the base of a 23cm (9.5″) springform tin.
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For the filling, put the chocolate, butter and vanilla pod in a heatproof bowl and microwave in 20-second bursts to melt it. Allow to cool slightly.
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In another bowl, mix the soft cheese, sugar and whipping cream til smooth.
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Remove the vanilla pod from the chocolate mixture and stir the chocolate into the cream. Gently stir in raspberries with a spatula, then spoon on top of the base, smooth carefully, and leave in the fridge to set (8-24 hours).
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Remove from tin and decorate with raspberries to serve.