No messing about here, let's get baking...
Serves 12
Ingredients
Biscuit Base
- 300 g Digestives
- 150 g Unsalted Butter
Filling - 250 g White Chocolate
- 500 g Full Fat Cream Cheese
- 100 g Icing Sugar
- 1 tsp Vanilla Extract
- 300 ml Double Cream
Decoration
- White Chocolate Buttons
- Fresh Raspberries
Method
Biscuit Base - Crush the biscuits using a rolling pin or blitz in a food processor to a small crumb. Add the melted butter and mix until the mixture holds and all then crumbs are covered with the butter.
- Tip the biscuit mix into a 20cm Springform Tin and press down firmly. You can use your fingertips or the back of a spoon.
- Leave to set in the fridge while you make the filling.
Filling
- Melt the chocolate and leave to cool slightly whilst you prepare the next steps.
- In a large bowl whisk together the cream cheese, icing sugar and vanilla together till smooth. Pour in the double cream and whisk till thick (Slow and steady is always better here. If you over whisk the mixture won't hold).
- Now pour in the slightly cooled white chocolate, and whisk until fully combined.
- Take the base out of the fridge and top with a layer of fresh raspberries (As seen in the picture above).
- Now spread the filling over the base and smooth over with a pallet knife. Decorate with white chocolate buttons and fresh raspberries. Then chill in the fridge overnight to set.
- Once set, remove from the tin, serve and enjoy.
Happy baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
Comments