Featuring a hidden layer of chocolate, this gorgeous white chocolate no bake cheesecake is topped with fresh raspberries.
250g pkt plain sweet biscuits
150g unsalted butter, melted
2 teaspoons powdered gelatine
180g dark chocolate, melted
250g cream cheese, chopped, at room temperature
70g (1/3 cup) caster sugar
1 teaspoon vanilla extract
150g white chocolate, melted
250ml thickened cream
500g fresh raspberries
1 tablespoon coarsely chopped pistachios
Fresh mint leaves, to decorate
METHOD
Step 1
Place the cookies in a food processor and mix until they are finely chopped. Add the melted butter and mix until smooth. Squeeze the biscuit mixture on the base and sides of a 11 cm x 35 cm deep fluted pie box. Refrigerate for 10 minutes to relax.
2nd step
Pour 1/3 cup (80 mL) water into a small heatproof bowl. Sprinkle with gelatin. Stir until combined. Place the bowl in a large heatproof bowl. Add enough boiling water to reach three quarters of the way up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until gelatin dissolves.
Step 3
Use a spatula to spread the melted dark chocolate over the biscuit base. Place in the fridge for 10 minutes, until the mixture is set.
Step 4
Use electric beaters to beat cream cheese, sugar and vanilla for 2 minutes or until smooth. Add the gelatin mixture. Beat until combined. Add the white chocolate and mix.
Step 5
Use clean electric beaters to beat the cream in a bowl until the peaks firm. Gently stir in the cream cheese mixture. Pour into a pie pan and smooth the surface. Garnish with raspberries. Refrigerate for 4 hours until all is done.
Step 6
Remove the cheesecake from the tin and place on a plate. Let stand 10 minutes before serving, sprinkled with pistachios and mint.
NOTES
Some plain biscuits are drier than others, so you may need to add a little more melted butter if the base isn’t holding together
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