Yield: 12

White chocolate and raspberry cheesecake slice

White chocolate and raspberry cheesecake slice

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 500g cream cheese, softened
  • 250g plain sweet biscuits
  • 150g butter, melted 
  • 3 eggs
  • 1 cup frozen raspberries
  • 1/2 cup caster sugar
  • 1/2 x 180g block white chocolate, melted, cooled
  • 2 x 50g Violet Crumble chocolate bars, roughly chopped
  • Melted white chocolate, to decorate

Instructions

Step 1
Preheat oven to 160C/140C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.

Step 2
Using a food processor, process biscuits until fine crumbs. Add butter. Process until well combined. Press biscuit over base of prepared pan. Refrigerate for 30 minutes.

Step 3
Meanwhile, using an electric mixer, beat cream cheese and sugar together until light and fluffy. Add eggs, 1 at a time, beating until well combined after each addition. Gradually beat in white chocolate. Fold in raspberries and Violet Crumble. Pour mixture over prepared base.

Step 4
Bake for 25 minutes or until just set (cheesecake will wobble slightly in centre). Cool. Cover. Refrigerate for at least 2 hours or until cold. Drizzle with melted chocolate to decorate. Set aside for 10 minutes or until set. Serve cut into squares.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 489Total Fat 33.7gSaturated Fat 22.1gCholesterol 125mgSodium 349mgCarbohydrates 40.5gFiber 1.6gProtein 7.1g

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