WHITE CHOCOLATE RASPBERRY CHESSECAKE
erves 8-10 Ready in 25 min + chill ing
12 digestive biscuits, crushed 60g unsalted butter, softened For the filling
200g white chocolate, broken up 300g cream cheese
200g Greek-style yoghurt 250g fresh raspberries, extra for serving
Mix the crushed biscuits with the butter and press the mixture into the base of a 20cm non-stick, spring-form tin. Chill for 30 min. 2
To make the filling, put the white chocolate into a bowl over a pan of simmering water. Let it melt without stirring. Take off the heat and let it cool for 10 min. Beat in the cream cheese and yoghurt until smooth. Fold in the fresh raspberries, crushing them a bit to get a pink, marbled effect in the cheese mixture. 3 Spoon the mixture over the biscuit base. Chill for about 4 hr or overnight. Serve with a few more raspberries, if you like.
2 142kJ per serving 40g fat 24g fat