RASPBERRY AND WHITE CHOCOLATE CHEESECAKE
1 packet GRANITA biscuits, ground in a food processor
3 dessertspoons caster sugar
90 grams melted butter.
Combine ingredients and press into a greased springform pan. Chill while you make the filling.
Whisk 2/3 cups castor sugar into 600 grams softened cream cheese until perfectly blended. Add 1 tsp vanilla, then 3 eggs, beating well with each addition. Coarsely chop 100 grams white chocolate and fold in together with 2/3 cup frozen or fresh raspberries. Bake in a slow (150oC) oven for 1 – 1 1/2 hours or until set. When completely cool scatter over a punnet of raspberries then drizzle over 50 – 75 grams melted white chocolate. Chill until set, then serve.