Recipe: White Chocolate Cheesecake

Ingredients - serves 8



200g biscuit crumbs, such as digestive or similar

50g melted butter

400g cream cheese

150g sugar

1tsp grated lemon zest

2tsps gelatine, dissolved in 50ml cooled boiled water

200g melted white chocolate

200ml lightly whipped cream

150g frozen raspberries

200g fresh or defrosted raspberries to decorate



Method -



Combine butter and biscuit crumbs, may require more butter, you know the combination will be right when the biscuit crumbs start to stick together.



Press into the base of a 20" spring based tin.



Beat the cheese, sugar and lemon juice together until smooth.



Stir in gelatine mixture and melted chocolate.



Fold in the cream and frozen raspberries.



Pour filling into the prepared tin and chill in the fridge for at least 3 hours or until set.



Decorate with the fresh raspberries and dust with icing sugar.



Thank you my friend Trina Dixon for this recipe and for the example she made for Christmas Day.