INGREDIENTS
1½ cups sweet biscuit crumbs
100g butter
melted 750g Block Cream Cheese softened
1 cup sugar
3 eggs lightly beaten
1 cup sour cream
250g White Chocolate Melts, melted and cooled slightly
2 cups frozen or fresh raspberries
Fresh raspberries,
extra for decoration,
optional Raspberry coulis,
optional Icing sugar for dusting, optional
DIRECTIONS
COMBINE the biscuit crumbs and butter.
Press into the base of a greased and fully paper-lined 24cm round springform pan (ensure the paper extends 3-4cm above the top of the pan). Chill.
BEAT the creamcheese and sugar with an electric mixer until just smooth.
Beat in the eggs then stir through the sour cream and chocolate. Stir through the frozen raspberries.
Pour the filling into the prepared base.
BAKE in a moderately slow oven 160°C for 40-45 minutes or until just set.
Allow to cool in the oven with the door ajar. Chill.
Decorate with fresh raspberries, a drizzle of coulis and a dusting of icing sugar if desired, prior to slicing.
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