WHITE CHOCO­LATE RASP­BERRY CHESSECAKE

erves 8-10 Ready in 25 min + chill ing

Essentials (South Africa) - - FOOD -

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

1

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

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