- 250g packet granita biscuits
- 125g butter, melted
- 500g cream cheese, softened
- 1/2 cup caster sugar
- 200g white chocolate, melted
- 2 eggs
- 1 teaspoon orange rind, finely grated
- 2 tablespoons orange juice
- 150g frozen raspberries
- Orange zest, to serve
Preheat oven to 160C/140C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and 2 long sides with baking paper, extending paper 2cm above edges.
Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base of prepared pan. Chill for 30 minutes.
Meanwhile, process cream cheese and sugar until smooth. Add white chocolate and eggs. Process until smooth. Add orange rind and juice. Process until smooth and well combined. Sprinkle 1/2 the raspberries over biscuit base. Pour over cream cheese mixture and sprinkle with remaining raspberries.
Bake for 30 minutes or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 1 hour with door ajar. Chill for 2 hours. Serve sprinkled with orange zest.