Raspberry & White Chocolate Cheesecake

Everybody loves cheesecake right? Well I actually thought I didn't but oh how wrong I was, I wanted to make something special to celebrate my first wedding anniversary, and I know how much Luca loves cheesecake so on went the apron and out came the mixing bowl. I chose to make raspberry and white chocolate one with a dash of mint. I thought I would share the recipe with you as it was such a hit.

You will need:
Half a packet of digestive biscuits
2 tubs of Philadelphia
1 punnet of raspberries
White chocolate buttons - 2 share bags
Unsalted butter - 90 grams
Extra thick double cream - 500ml
Handful of fresh mint
Caster sugar 150 grams
Spring form cake tin
Vanilla paste - an eighth of a teaspoon

Begin by putting the digestives into a bowl and smashing them up making sure not to make them too fine, next melt the butter and stir into the biscuits. Melt one packet of white chocolate buttons by putting them into a glass bowl and placing it over simmering water. Push the crushed digestive mixture into the bottom of the cake tin making sure it is all nice and compact, then put this in the fridge. In a separate bowl whisk the double cream until it holds its shape. In another separate bowl mix the Philadelphia, vanilla paste and caster sugar together, slowly pour the melted chocolate in making sure you are beating the mixture the whole time, take three large handfuls of raspberries and crush them, then add them to this mixture. Add the whisked cream to the Philadelphia mixture and fold the two together. Now you can spoon the mixture into the cake tin making sure to fill all the air holes then smooth the top. Now it is time to decorate, take your second bag of buttons and your leftover raspberries and get creative, don't forget to add a little fresh mint to finish it off.  Leave in the fridge for at least two hours and then you can enjoy!

Have you tried any new recipes recently?