Ingredients:
150 g plain chocolate digestive biscuits
60 g unsalted butter, softened
Ingredients For The Topping:
250 g raspberries
300 g carton cream cheese
200 g bar white chocolate, melted
60 g caster sugar
20 ml carton creme fraiche
2 tsp gelatine
Cocoa, for dusting
Mint leaves, to serve
[Source: Good To Know]
How To Make:
1. Creating base: biscuits until finely crushed. Stir in butter, then set in the bottom of the pan. Chill.
2. For the filling: arrange raspberries over biscuits.
3. Sprinkle with gelantin, let it soak.
4. In a bowl, mix cream cheese, creme fraiche and sugar caster. Fold in white chocolate, then pour the mixture over the base.
5. Chill cheesecake approximately 4 hours or overnight.
6. Lift cheesecake from pan, sprinkle with cocoa and garnish with mint leaves.
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