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