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Raspberries and White Chocolate Cheesecake (v)

This take on the classic cheesecake makes for a stunning way to end any meal; with its smooth, creamy top, crunchy biscuit base, all topped off with the sharp finish of raspberries!
Serve with ice cream for the perfect pairing.

Serves
2

Prep Time
30 mins

Cooking Time
20-25 mins

Ingredients

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Method

Break up the biscuits and, using a rolling pin, finely crush them up

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Place the crushed biscuits into a bowl and mix in the butter

Add the mixture to the ramekins

Press down into the base of the ramekin in compress the mixture together

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Clingfilm the ramekins and place in the fridge for 20 minutes

In a bowl whisk together the sugar and egg

Then add the flour , cream cheese and vanilla extract and mix together

Mix in the melted white chocolate and cream

Finally whisk in half of the raspberries

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Remove the ramekins from the fridge and pour in the mixture

Place in the oven at 355F for 20-25 minutes and allow to cool for up to an hour

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