Raspberry, vanilla and white choc cheesecake
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- 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
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.