Berry Pink White Choc Mother's Day Cheesecake
Ingredients
| 150 g | plain sweet biscuits, crushed | |
| 80 g | butter, melted | |
| 500 g | cream cheese, softened | |
| 395 g | NESTLE SWEETENED CONDENSED MILK | |
| 300 mL | thickened cream | |
| 3-4 drops | rose pink food colouring | |
| 1 tbsp | 15 ml | gelatine |
| 0.25 cup | 60 ml | boiling water |
| 100 g | PLAISTOWE PREMIUM WHITE CHOCOLATE, melted | |
| 100 g | frozen raspberries, thawed and pureed | |
| 30 g | pistachios | |
| — | Fresh raspberries for garnish |
Instructions
- Grease and line removable base with baking paper of a 22cm spring form pan. Combine biscuits and butter, press into base, refrigerate until firm.
- Using an electric mixer beat cream cheese and NESTLÉ SWEETENED CONDENSED MILK until smooth, add cream.
- Sprinkle gelatine over hot water and stir until dissolved, cool.
- Add melted PLAISTOWE PREMIUM WHITE CHOCOLATE, raspberry puree, and gelatine into cream cheese mixture. Colour to your liking with food colouring. Spoon evenly over crumb crust. Refrigerate until set.
- Garnish with coarsely chopped pistachios & fresh raspberries.