White chocolate and raspberry cheesecake
Use a flat-based glass to evenly press crumbs over base of pan. Melt chocolate in a heatproof bowl over a saucepan of simmering water. When ready to serve, plac
Ingredients
- 200 gram digestive biscuits
- 80 gram unsalted butter, melted
- 2 tablespoon demerara sugar
- 1 tablespoon powdered gelatine
- 1/2 cup water, boiling
- 375 gram cream cheese, at room temperature
- 1/2 cup milk
- 3/4 cup caster sugar
- 180 gram white cooking chocolate, melted, cooled
- 300 millilitre thickened cream, whipped
- 300 gram frozen raspberries, thawed, plus extra, to serve
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