This cheesecake looks and tastes very impressive but is ridiculously easy to make. You could also replace the raspberries with strawberries or blueberries. I made it for a braai (BBQ) at my in-law’s house last weekend and it went down a treat.
Raspberry and white chocolate cheesecake
100g digestive biscuits
100g ginger biscuits
500g white chocolate
250g mascarpone cheese
250g cream cheese
70g icing sugar
1 teaspoon vanilla extract
300g raspberries, plus extra for decorating
Smash the biscuits until fine either by putting in the food processor or by putting them in a freezer bag and hitting them with something heavy like a rolling pin. Melt the butter and mix together with the biscuit crumbs until well combined. Press the crumb mixture firmly into the bottom of a loose bottomed cake tin in an even layer and place in the fridge to cool.
Melt the white chocolate in a double boiler (glass bowl rested on top of a pot of gently simmering water but not touching the water) and set aside to cool for five minutes.
Stir together the cheeses, vanilla extract and icing sugar until well combined. Fold in the melted chocolate and stir till well combined. Then gently fold in the raspberries reserving a few for decoration.
Pour the cheesecake mixture over the chilled base and smooth the top.
Cover the cheesecake and refrigerate overnight.
Remove from the fridge about half an hour before serving. Then run a knife around the edge of the cake and then gently remove from the tin. Arrange remaining raspberries on the top of the cake.