Ingredients:
- For the base - 75g butter, melted and 200g digestive biscuits, crushed
- 150g good-quality white chocolate, melted and cooled slightly
- 250g cream cheese, at room temperature
- 350ml double cream
- To decorate - 250g fresh raspberries
Method:
- To make the base, stir the melted butter into the crushed digestive biscuits.
- Press the mix into the base and sides of a 7-inch tart tin. Make sure the biscuit comes all the way up to the edges of the tin. Refrigerate until you’re ready to add the next layer.
- To make the white chocolate cheesecake layer, first melt the white chocolate in a heatproof bowl over a pot of simmering water. Stir this occasionally to help it to melt. Set aside to cool to room temperature.
- In a separate bowl, whisk the double cream until stiff peaks form. Set aside.
- Add the cream cheese to the white chocolate and whisk to combine. Fold in the whipped cream and stir until smooth and combined.
- Add this to the biscuit layer and refrigerate overnight to set.
- When ready to serve, top with fresh raspberries before slicing.
