This No Bake White Chocolate and Raspberry Cheesecake is absolutely delicious. A bit of a fanfare but so well deserved here. It is creamy with white chocolate and sweet cream cheese, studded with raspberries and supported deliciously by a custard cream biscuit base.
Melt 200 grams of white chocolate and set aside to cool. I do it in 20 second bursts in the microwave.
Crush 200 grams of custard creams either in a food processor or with the custard creams in a bag and a rolling pin. Add 70 grams of unsalted butter. Press into your 8 " tin/dish evenly with the back of a spoon and chill in the fridge for 30 minutes or the freezer for 10 minutes.
Whisk 340 grams full fat cream cheese, 1 tsp vanilla extract and 50 grams icing sugar together before adding 300 mls of double cream and whisking until very stiff. Add the melted white chocolate and whisk again.
Chop 150 grams raspberries and fold through the cheesecake filling. Dollop the lot onto the biscuit base and press down evenly and smooth the top.
Chill for at least 5-6 hours.
When ready to decorate melt the 20 grams of white chocolate and set aside. Sprinkle over the 2 tbsps of freeze dried raspberries and then drizzle over the white chocolate.
Apply To Gluttonous Face