White Chocolate & Raspberry Cheesecake
- 250 g malt biscuits
- 2 tablespoons cocoa
- 125 g butter, melted
- 750 g cream cheese, softened
- 2 eggs, at room temperature
- 395 g can condensed milk
- 1 teaspoon vanilla essence
- ½ cup cream
- 1 cup fresh or frozen raspberries
- 150 g white chocolate, melted and cooled slightly
- ¼ cup cornflour
- icing sugar, to dust
Preheat the oven to 180°C. Use baking paper to line the base and sides of a 24cm round baking pan with a removable base.
Place the biscuits and cocoa in the bowl of a food processor. Process until fine crumbs. Add the butter, pulse until combined. Press into the base of the prepared pan and set aside.
To make the filling, beat the cream cheese until smooth. Beat in the eggs, one at a time, and add the condensed milk, vanilla essence, cream and cornflour. Beat until smooth. Mix in the cooled chocolate.
Pour into the prepared pan and top with the raspberries. Bake in the preheated oven for 45-50 minutes until just set in the middle.Cool, then chill in the refrigerator overnight (or at least 4 hours) until firm. Dust with icing sugar before serving.