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Home Low Fat Freeze-chill Spinich Dip

White chocolate and raspberry cheesecake Recipe

Ingredients

How to make it

  • Mix together the crushed biscuits and melted butter
  • Press the mixture over the base of a 8in losse bottomed round cake tin and chill
  • Beat together the cream cheese and sugar with the lemon zest and juice.Melt the white chocolate in a bowl over a pan of simmering water.Pour it into the cream cheese in a thin stream whisking as you do so.Whip the cream until it forms soft peaks and fold in with the raspberries.Spoon the mixture over the biscuit base and level the top.Chill the cheesecake for at least 4 hours or overnight
  • Decorate the top with curls of white choclate(use a potato peeler to make these c urls) sprinkled over the fresh raspberries

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The Cook

suzy1959 Westcliiff On Sea, GB

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