White Chocolate and Raspberry Cheesecake

I don’t normally like cheesecake, but the overloading of delicious chocolate in this one compensates for the cream-cheese taste. The raspberries that I’d bought when reduced in the summer and had since frozen came in very useful!

(serves 12 – very rich, so better to cut smaller slices then have seconds!)

400g white chocolate
400g-500g digestives
200g butter
1 tsp ground ginger
200g cream cheese
200ml double cream
250ml crème fraiche
100g raspberries

  1. Grease the bottom of a suitable dish – I used a silicone one for ease of pressing out
  2. Melt butter and crush digestives, then mix together with the ginger to make a biscuit base, pressing into the base of a tin
  3. Whisk cream, crème fraiche and philidelphia
  4. Break-up and melt white chocolate
  5. Quickly stir into cream mix then spoon onto biscuit base
  6. Leave in fridge at least 1 hour; preferably overnight
  7. Decorate with raspberries.

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