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White chocolate raspberry cheesecake slice
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Classic crowd-pleaser dessert.
Ingredients:
  • 200g pkt granita biscuits
  • 100g butter, melted
  • 375g cream cheese, softened
  • 125g sour cream
  • 100g caster sugar
  • 100g Baking White Chocolate, coarsely chopped
  • 60g raspberry
  • Icing sugar, to dust
Instructions:
  • Prepare the 19 x 29cm slice pan by greasing and lining the base and sides with baking paper, ensuring the paper overhangs the sides.
  • Combine crushed biscuits and butter in a food processor until well mixed. Transfer mixture to a pan and use a glass to press it firmly into the base. Chill in the fridge for 30 minutes.
  • Preheat oven to 160°C. Blend cream cheese, sour cream, sugar, and eggs in a food processor until smooth.
  • Evenly scatter white chocolate and raspberries over the biscuit base. Pour the cream cheese mixture on top and tap the pan gently to settle it. Bake in a preheated oven for 20-25 minutes until the filling is set. Once done, turn off the oven, leave the door slightly open, and allow it to cool inside. Chill in the fridge until completely cooled. Cut into squares, and dust with icing sugar before serving.

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