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Raspberry & white chocolate cheesecake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Chill for 4 1/2 hours before serving.
Ingredients:
  • Melted butter, to grease
  • 1 x 250g pkt plain sweet biscuits
  • 1 x 100g pkt hazelnut meal
  • 150g butter, melted
  • 3 x 250g pkts cream cheese, at room temperature
  • 140g (2/3 cup) caster sugar
  • 1 tsp vanilla bean paste (Queen brand)
  • 3 eggs
  • 1 x 180g pkt good-quality white chocolate, finely chopped
  • 150g frozen raspberries
  • Icing sugar, to dust
Instructions:
  • Grease a 20cm springform pan with melted butter. In a food processor, crush biscuits until finely ground. Add hazelnut meal and butter, process until mixed. Press mixture onto pan base and sides using a straight-sided glass. Chill in the fridge for 30 minutes covered with plastic wrap.
  • 1. Preheat your oven to 160°C. 2. In a bowl, combine cream cheese, sugar, and vanilla paste. Use an electric beater until smooth. 3. Add eggs one at a time, beating well after each addition. 4. Gently fold in chocolate and raspberries with a spoon.
  • Transfer the mixture onto the biscuit base and use a spoon to evenly smooth the surface. Bake in a preheated oven for 1 hour until the center is just set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 2 hours to prevent cracking. Chill in the fridge for 2 hours, then dust with icing sugar before serving.

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