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White chocolate, honeycomb and raspberry cheesecake slice
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate tea time treat with Violet Crumble bars and white chocolate drizzle for a decadent dessert.
Ingredients:
  • 250g plain sweet biscuits
  • 150g butter, melted
  • 500g cream cheese, softened
  • 107.50 gm caster sugar
  • 1/2 x 180g block white chocolate, melted, cooled
  • 250.00 ml frozen raspberries
  • 2 x 50g Violet Crumble chocolate bars, roughly chopped
  • Melted white chocolate, to decorate
Instructions:
  • Preheat your oven to 160C/140C fan-forced. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, leaving a 3cm overhang on all sides.
  • In a food processor, pulse biscuits into fine crumbs. Add butter and blend until mixture is well combined. Press the mixture onto the base of the prepared pan and refrigerate for 30 minutes.
  • Using an electric mixer, whip cream cheese and sugar until airy. Add eggs one by one, mixing well after each. Slowly blend in white chocolate. Gently fold in raspberries and Violet Crumble. Pour over the prepared base.
  • Bake the cheesecake for 25 minutes or until it's just set with a slight wobble in the center. Allow it to cool, then cover and refrigerate for at least 2 hours until cold. Drizzle with melted chocolate for decoration. Let it set for 10 minutes before serving by cutting it into squares.

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