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Raspberry White Chocolate Cheesecake

A community recipe by Miki1978

Not tested or verified by Nigella.com

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Introduction

Cheesecake is always a good choice :) I love the base made of Digestive and gingernut biscuits!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 6

Metric U.S.

75 grams digestive biscuits
75 grams gingernut biscuits
75 grams butter (melted)
500 grams white chocolate (broken into pieces)
65 grams butter
½ vanilla pod
400 grams cream cheese
50 grams caster sugar
180 millilitres whipping cream

3 ounces graham crackers
3 ounces gingersnaps
3 ounces butter (melted)
18 ounces white chocolate (broken into pieces)
2 ounces butter
½ vanilla bean
14 ounces cream cheese
2 ounces superfine sugar
6⅓ fluid ounces heavy cream

Method

Raspberry White Chocolate Cheesecake is a community recipe submitted by Miki1978 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the biscuit base:

combine the biscuits and butter and press onto the base of a 23cm springform tin.

For the filling:

place the chocolate, butter and vanilla pod in a heatproof bowl. Set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.

In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.

Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture.

Gently stir in the raspberries, being careful not to release the juice. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.

To serve:

remove from the tin and place on a serving plate.

Decorate with a few whole raspberries.