Philadelphia white chocolate raspberry cheesecake
Instructions
1
Step
Arrange the sponge finger biscuits into the bottom of a 22 cm springform tin, breaking them as needed to fill any gaps.
2
Step
Microwave the white chocolate in 30-second intervals, stirring between each, until smooth.
3
Step
Beat the Philadelphia cream cheese and sugar, then fold in the whipped cream and melted white chocolate until combined.
4
Step
Combine the raspberries and jam in a small bowl, then gently fold into the Philadelphia cream cheese mixture to create light swirls.
5
Step
Spread the mixture into the tin and refrigerate for at least four hours or until set.
6
Step
Carefully remove the cheesecake from the tin, then decorate the top with white chocolate shards and a drizzle of raspberry dessert sauce to serve.
Ingredients
for
12
- For the base:
- 150 g sponge finger biscuits
- For the Filling:
- 300 g white chocolate, broken into chunks
- 600 g Philadelphia Original, at room temperature
- 50 g caster sugar
- 250 ml double cream, lightly whipped
- 200 g raspberries
- 3 tbsp raspberry jam
- To decorate:
- 100 g white chocolate, broken into shards
- 3 tbsp raspberry dessert sauce or coulis