White Chocolate and Raspberry Cheesecake
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  • Prep time 30 '
  • Total time 210 '
10

Ingredients

  • 200 g digestive biscuit crumbs
  • 50 g butter, melted
  • 360 g Philadelphia Original, softened
  • 150 g caster sugar
  • 1 tsp grated lemon rind
  • 10 g gelatine granules dissolved in 50 ml boiling water, cooled
  • 200 g white chocolate, melted
  • 200 ml double cream, lightly whipped
  • 150 g frozen raspberries (do not defrost)
  • 200 g fresh raspberries
  • icing sugar, to dust

Instructions

  • Combine the biscuit crumbs and butter and press into the base of a greased 20 cm spring form tin.
  • Beat the Philadelphia, sugar and lemon rind using an electric mixer until smooth. Stir in the gelatine mixture and chocolate until smooth, then fold in the cream and frozen raspberries.
  • Pour the filling on to the prepared crumb base and refrigerate for 3 hours or until set. Decorate with raspberries and dust with icing sugar.

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Nutritional Information

Typical values Per Recipe
Energy 20771.0 kj
Energy 4960.0 kcal
Fat 331.0 g
Carb 440.0 g
Protein 67.0 g
Saturated fat 186.0 g
Salt 6.8 g
Dietary fibre 17.0 g
Sugars 347.0 g