recipes

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.

Tip : Half a cup of roasted macadamia nuts processed coarsely in the food processor can be added to the crushed biscuit base for even more heightened pleasure and lusciousness!Heaven on earth

4 Responses to recipes

  1. Gary Burrows says:

    Love recipes!

  2. Jane says:

    Still waiting!

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