RASPBERRY AND WHITE CHOCOLATE NO BAKE CHEESECAKE

Step 1

1. Blitz the biscuits in a food processor to a small crumb, or use traditional method zip lock bag and rolling pin to crush the biscuits. Add the melted butter, straight in to l food processor and pulse few times until the mixture is combined or mix it in a bowl.

Step 2

1. Add the biscuit mixture into a 8 inches deep springform tin and press down firmly into the even layer.

Step 3

1. In your stand mixer with the whisk attachment or in a large bowl , whisk together the cream cheese and icing sugar until smooth. Pour in the double cream and whisk until thick.

Step 4

1. Melt the chocolate in a bowl over a pan of simmering water, or in the microwave 15 seconds at a time and keep stirring in intervals until full melted after leave to cool down.

Step 5

1. Once completed, pour in the cooled white chocolate, and fresh raspberries , mix ot gently with spatula.

Step 6

1. Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight.

Step 7

1. Next day run knife around edges and carefully remove from the pan.

Step 8

1. Add raspberries on top according to your preferences.