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Raspberry & white chocolate ginger cheesecake
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125g Waitrose 1 Belgian Dark Chocolate & Ginger Biscuits, crushed with a rolling pin
35g unsalted butter, melted
400g full fat soft cheese
100g caster sugar
Grated zest of 1 lemon
4 Waitrose British Blacktail Free Range Eggs, medium, 2 whole and 2 yolks
100g Cooks’ Homebaking White Chocolate, broken into chunks
100ml double cream
100ml soured cream
300g fresh raspberries
White chocolate stars, to decorate
1. Preheat the oven to 170°C, gas mark 3. Mix the crushed biscuits with the melted butter and press into the base of a 20cm greased and base-lined spring-form tin.
2. Beat together the soft cheese, sugar and lemon zest until smooth, then gradually beat in the whole eggs and 2 egg yolks.
3. Melt the chocolate with the double cream in a small pan over a very low heat, and stir until smooth. Cool, then fold into the cheese ingredients. Spoon the whole mixture into the tin, level the surface, then bake for 35-40 minutes until only just set. The top should still wobble a little when you shake the tin. Remove from the oven and cool on a wire rack for a couple of hours, then chill for at least 2 hours, overnight if possible.
4. Carefully remove the cheesecake from the tin and place on a serving plate. Spread the soured cream over the surface and top with the raspberries. Scatter with white chocolate stars and serve.
Typical values per serving: