Recipe: White chocolate and raspberry cheesecake
As National Chocolate Week approaches, we have some terrifictreats that are sure to keep committed chocaholics satisfied.
What you'll need
for the Base
250g crushed sweet digestive biscuits
75g unsalted butter
for the Cheesecake filling
300g full-fat cream cheese
150g caster sugar
1 teaspoon vanilla extract
300g Greek yogurt
4 small sheets of gelatine – approximately 12cm x7cm
100g white chocolate
100g fresh raspberries
for the Topping
50g fresh raspberries
Icing sugar to dust
Fresh mint leaves
1 stoneware 24cm fluted flan dish
Melt the butter for the base in a saucepan and stir in the biscuit crumbs. Press the mixture into the flan dish, going up the sides as well as the base. Chill in the fridge till set.
Soften the gelatine in about 50ml of water for a few minutes then gently heat until dissolved. Put to one side. Gently melt the chocolate in a bowl over a pan of hot water. Do not boil the water or the chocolate will overheat and become difficult to work with.
Once the chocolate has melted, gradually stir in the yogurt a little at a time mixing quickly. When smooth stir in the dissolved gelatine and water.
In a large bowl mix together the cream cheese, sugar and vanilla. Gradually add the chocolate yogurt mixture and stir till smooth.
Fold in the raspberries, pour into the biscuit base.
Chill for one hour until set.
Decorate the centre of the cheesecake with the topping raspberries, mint leaves and dust with icing sugar.