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Featured 'Recipe of the Month' - Number 2 WHITE CHOCOLATE & RASPBERRY CHEESECAKE SERVES 5 PEOPLE
INGREDIENTS 300g soft cream cheese 200ml whipping cream 200g white chocolate 15 digestive biscuits 125g melted butter 400g fresh raspberries 1 leaf gelatine Teaspoon icing sugar Fresh mint bag
INSTRUCTIONS 1-Crush biscuits with rolling pin (small as a possible) mix with melted butter-spread out on lined cling film tray 6-10 inch square 1-2 inch deep place in fridge 2-lightly whip cream 3-Melt the white chocolate with a splash of cream-mix with cream cheese then fold in the whipped cream-then spread the mixer on top of the biscuit base-place back in to fridge 4-puree half of the raspberries with a teaspoon of icing sugar (the other half leave whole-hold back about 12 for garnish) 5-soften the gelatine in a small amount of cold water-then drain water off excess water-then place in microwave on full power for 20 seconds until gelatine melts-then mix quickly with raspberries puree and whole 6-place the raspberries mixer on top of the cream cheese mixer and place back to fridge and allow cooling for least an hour 7-Take out of fridge portion into six and garnish with fresh mint and raspberries
BON APPETIT! |
