Today’s guest-ipe comes from my lovely friend Catherine. This is a gorgeous, rich cheesecake with a hint of ginger (an inspired base!) and a lovely combination of vanilla and raspberry. Yum.

Oh holy YUM. (photo by Catherine)

You will need:

For the biscuit base

If you prefer a thicker base, then double this quantity

  • 75 g digestive biscuits, crushed
  • 75 g gingernut biscuits, crushed (you can alter the ratios of biscuit if you’re not a big fan of ginger!)
  • 75 g butter, melted
For the filling
  • 400-600 g white chocolate, broken into pieces
  • 65g butter
  • 1/2 vanilla pod
  • 500 g cream cheese
  • 50 g caster sugar
  • 180 ml whipping cream
  • 1 punnet raspberries, plus a few more to decorate
  • mint matchmakers or white chocolate buttons to decorate

METHOD

  1. For the biscuit base – combine the biscuits and butter and press onto the base of a 9in/23cm springform tin. Pop in the fridge.
  2. For the filling – place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
  3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
  4. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
  5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
  6. To serve – remove from the tin and place on a serving plate. Decorate with a few whole raspberries/mint matchmakers/white choc buttons. Eat within 3-4 days…if it lasts that long!

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