Raspberry and White Chocolate Cheesecake PDF Print E-mail

This combination of Light Fluffy White Chocolate Goodness cut through with Refreshing and oh so Real Raspberry Coulis is perfect

White chocolate cheesecake
Serves 12

90g butter, melted
200g digestive or hobnob biscuits, crushed
400g medium/full fat soft cheese
250g white chocolate, melted (although leave 2 squares to make decorative
375ml double cream
1 bottle The Best of Taste Co Raspberry Coulis
(perhaps some fresh raspberries to decorate)

Mix together the crushed biscuits and melted butter and press firmly into the base of a loose-bottomed 8” cake tin.
Beat together the soft cheese and melted chocolate.Whip the cream until nicely firm and then gently fold into the cheese and chocolate mixture.Pour into the prepared tin, cover with cling film and chill for at least 2 hours. Serve with a generous puddle of Raspberry Coulis, some white chocolate shavings and perhaps a few raspberries to decorate. 

< Prev