White choc and raspberry cheesecake
A no-bake white chocolate cheesecake swirled with raspberry puree on a sweet biscuit base.
Ingredients
| 185 g | plain sweet biscuits, crushed | |
| 120 g | butter, melted | |
| 500 g | cream cheese, softened | |
| 395 g | NESTLE Sweetened Condensed Milk | |
| 300 mL | cream | |
| 1 tbsp | 15 ml | gelatine |
| 60 mL | hot water | |
| 100 g | PLAISTOWE Premium White Choc, melted | |
| 100 g | pureed raspberries |
Instructions
Makes 10 servings.
- Combine biscuits and butter, press into base of a 23 cm spring form pan, refrigerate until firm.
- Beat cream cheese and NESTLÉ Sweetened Condensed Milk until smooth, beat in cream.
- Sprinkle gelatine over hot water and stir until dissolved, cool.
- Beat melted PLAISTOWE Premium White Choc and gelatin into cream cheese mixture, spoon evenly over crumb crust. Using a knife, swirl raspberry puree through cheesecake mixture. Refrigerate until set. If desired, decorate with berries or chocolate coated strawberries.