Raspberry & White Chocolate Cheesecake
My Christmas present to you all! I'm not a huge fan of white chocolate - but this is divine! The photocopy I have for this recipe isn't too good and can't read the measurements for cups sorry!
For a 23cm/9inch springform cake tin
Preheat oven to 150C/300F - cook for 1 hr turn off oven and leave in oven to cool and set.
Base:
50g/2oz butter
225g/8oz ginger nut biscuits crushed finely
50g/2oz chopped pecan or walnuts (I don't usually add these - and it still tastes great!)
Filling:
275g/10oz mascarpone cheese
175g/6oz fromage frais
2 eggs, beaten
3 tbsp caster sugar
250g/9oz white chocolate, melted
225g/8oz raspberries (fresh or frozen)
Topping:
115g/4oz mascarpone cheese
75g/3oz fromage frais
white chocolate curls and raspberries to decorate
Crush biscuits and stir into the melted butter, press mixture into the base of the tin.
Beat mascarpone and fromage frais, then add eggs and caster sugar - stir until evenly mixed.
Add melted chocolate and stir into cheese mixture with the raspberries.
Pour into tin cook for 1 hour and leave in oven to cool and set.
Remove sides of springform tin and lift to serving plate. Mix mascarpone and fromage frais and spread over cheesecake, decorate with rasperries and white chocolate curls.
Easy peasy! and it tastes fantastic! Enjoy!
For a 23cm/9inch springform cake tin
Preheat oven to 150C/300F - cook for 1 hr turn off oven and leave in oven to cool and set.
Base:
50g/2oz butter
225g/8oz ginger nut biscuits crushed finely
50g/2oz chopped pecan or walnuts (I don't usually add these - and it still tastes great!)
Filling:
275g/10oz mascarpone cheese
175g/6oz fromage frais
2 eggs, beaten
3 tbsp caster sugar
250g/9oz white chocolate, melted
225g/8oz raspberries (fresh or frozen)
Topping:
115g/4oz mascarpone cheese
75g/3oz fromage frais
white chocolate curls and raspberries to decorate
Crush biscuits and stir into the melted butter, press mixture into the base of the tin.
Beat mascarpone and fromage frais, then add eggs and caster sugar - stir until evenly mixed.
Add melted chocolate and stir into cheese mixture with the raspberries.
Pour into tin cook for 1 hour and leave in oven to cool and set.
Remove sides of springform tin and lift to serving plate. Mix mascarpone and fromage frais and spread over cheesecake, decorate with rasperries and white chocolate curls.
Easy peasy! and it tastes fantastic! Enjoy!