Recipe: White Chocolate Raspberry Cheesecake

We love Cheesecake! I am always trying new flavour combinations and this is one of my favourites.

125g Milk Chocolate Digestives, Crushed

75g Melted Butter

100g Caster sugar

340g Cream Cheese, softened

1 egg, plus 1 egg white

1 tsp vanilla

1.5 tsps lemon juice

170g white chocolate, chopped

60ml double cream

Fresh Raspberries

Preheat oven to 160c. Combine crushed biscuits, melted butter and 50g of the sugar. Press into the bottom and up the sides of a 23cm springform pan.

Beat cream cheese and remaining sugar until fluffy. Mix in the egg, egg white, vanilla and lemon juice - don't over mix or the cheesecake will crack.

Melt white chocolate and cream in a bowl over a pan of simmering water, stir until smooth and when slightly cooled, stir into the cream cheese mixture.

Pour into the tin and spread into an even layer.

Bake for 40 mins then leave to cool completely. Decorate the top with fresh raspberries and refrigerate at least 4 hours before serving.