White Chocolate And Berry Cheesecake
Ingredients
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185g plain sweet biscuits, crushed (soos Tennis of NICE)
120g butter, melted
500g cream cheese, softened
395g can NESTLE Sweetened Condensed Milk
300mL cream
1 tbsp gelatine
1/4 cup (60mL) hot water
100g PLAISTOWE Premium White Choc, (or any white chocolate to melt) melted
100g pureed raspberries
Description
The swirls of raspberries through this creamy cheesecake are pretty as a picture. Don’t let that stop you digging in.
How to Make
1. Combine biscuits and butter, press into base 23cm spring form pan, refrigerate until firm.
2. Beat cream cheese and NESTLÉ Sweetened Condensed Milk until smooth, beat in cream.
3. Sprinkle gelatine over hot water and stir until dissolved, cool.
4. Beat melted PLAISTOWE Premium White Choc and gelatin into cream cheese mixture, spoon evenly over crumb crust. Using a knife; swirl raspberry puree through cheesecake mixture. Refrigerate until set. If desired, decorate with berries or chocolate coated strawberries.
120g butter, melted
500g cream cheese, softened
395g can NESTLE Sweetened Condensed Milk
300mL cream
1 tbsp gelatine
1/4 cup (60mL) hot water
100g PLAISTOWE Premium White Choc, (or any white chocolate to melt) melted
100g pureed raspberries
Description
The swirls of raspberries through this creamy cheesecake are pretty as a picture. Don’t let that stop you digging in.
How to Make
1. Combine biscuits and butter, press into base 23cm spring form pan, refrigerate until firm.
2. Beat cream cheese and NESTLÉ Sweetened Condensed Milk until smooth, beat in cream.
3. Sprinkle gelatine over hot water and stir until dissolved, cool.
4. Beat melted PLAISTOWE Premium White Choc and gelatin into cream cheese mixture, spoon evenly over crumb crust. Using a knife; swirl raspberry puree through cheesecake mixture. Refrigerate until set. If desired, decorate with berries or chocolate coated strawberries.
