Raspberry, vanilla and white choc cheesecake

Raspberry, vanilla and white choc cheesecake

Celebrate the ultimate retro biscuit with this scrumptious dessert

, 21 May 2020

(19 votes)

Raspberry, vanilla and white choc cheesecake
  • Cook: 30 Mins
    plus chilling

  • Serves: 28

  • Price: 23p per serving

Nutritional Info
Each 56g serving contains
  • Energy

    876KJ

    209KCAL

    10%
  • Fat

    16.0g

    high

    23%
  • Saturates

    10.2g

    high

    51%
  • Sugars

    10.9g

    med

    12%
  • Salt

    0.17g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1565kJ/374kcal.
Ingredients
  • 140g pack Jammie Dodgers Raspberry Flavour Biscuits
  • 60g unsalted butter, melted
  • 100g white chocolate, broken into pieces
  • 3 x 200g packs Asda Creamy Original Soft Cheese
  • 2tsp vanilla extract
  • 300ml whipping cream
  • 50g icing sugar, sifted
  • 120g Asda Seedless Raspberry Jam
Method
  • Grease and line a 21cm round spring-form tin.

  • Blitz the full-sized Jammie Dodgers into crumbs in a food processor. Pour in the butter; pulse to combine.

  • Tip into the tin and press down with the back of a spoon. Chill for 15 mins.

  • Melt the white chocolate in a bowl over a pan of simmering water, then set aside to cool for 5 mins.

  • Put the soft cheese into a large bowl; stir to loosen. Mix in the vanilla extract.

  • In another bowl, whip the whipping cream and icing sugar into stiff peaks. Fold in the soft cheese and melted chocolate. Pour over the base.

  • Microwave the jam for 20 secs and stir to loosen. Pour over the cheesecake.

  • Chill for 3 hrs or until set.

  • Transfer the cheesecake to a plate. Whip the double cream to stiff peaks, then dollop around the top edge. Decorate with the Jammie Dodger Minis to serve.