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White chocolate & raspberry cheese cake recipe

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    White chocolate & raspberry cheese cake recipe

    You are in for a treat as Mark Griffiths, Head Chef of The Fowey Hotel shares his delicious recipe for white chocolate and raspberry cheese cake. We hope you enjoy it!

    Ingredients for the white chocolate and raspberry cheesecake recipe

    For the biscuit base
    • 75 g digestive biscuits, crushed
    • 75 g ginger nut biscuits, crushed
    • 75 g butter, melted

    For the filling
    • 400-600 g white chocolate, broken into pieces
    • 65 g butter
    • 1/2 vanilla pod
    • 500 g cream cheese
    • 50 g caster sugar
    • 180 ml whipping cream
    • 1 punnet raspberries, plus a few more to decorate



    1. For the biscuit base: combine the biscuits and butter and press onto the base of a 23cm springform tin
    2. For the filling: place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly
    3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency
    4. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture
    5. Gently stir in the raspberries, being careful not to release the juice
    6. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours
    7. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries.


    If you would love to taste more of Mark Griffiths recipes and enjoy the stunning views at the Fowey Hotel come and join us



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