This is just the best cheesecake recipe!

Gluten Free Version: To make this recipe gluten free, it’s simple – just make sure to buy gluten free biscuits. If you like ginger, I’ve tried the gluten free ginger nuts and they taste great in the cheesecake.

TIP: If you want to be uber organized and make this in advance, you can freeze the cheesecake by wrapping in a double layer of glad wrap and a layer of foil – it will freeze for up to 4 weeks.

White Chocolate and Raspberry Cheesecake

Ingredients

  • 200g chocolate biscuit crumbs
  • 50g butter, melted
  • 360 grams cream cheese
  • 2 tsp grated lemon rind
  • 10 g gelatine powder/granules dissolved in 50 ml boiling water, cooled
  • 250 g white chocolate, melted
  • 200 ml Double cream, lightly whipped (best is ‘Lewis Road’ it’s organic- so no additive & stocked at most supermarkets)
  • 150 g frozen *raspberries (do not defrost)
  • 200 g fresh *raspberries
  • icing sugar, to dust
  • 1/2 cup berry jam melted with 2 tbsp boiling water

* You can use any of your favourite berries here. For example, strawberries work great as well.

Directions

  1. Combine the biscuit crumbs and butter and press into the base of a greased 20 cm spring form tin.
  2. Beat the cream cheese and lemon rind using an electric mixer until smooth. Stir in the gelatine mixture and chocolate until smooth, then fold in the cream and frozen raspberries.
  3. Pour the filling on to the prepared crumb base and refrigerate for 3 hours or until set. Just before eating, decorate with raspberries, pour some of the melted jam over and dust with icing sugar.

 

Find your nearest Sujon Frozen Berries stockist here:
http://sujon.co.nz/berry-page/where-to-buy-sujon-berry/

Purchase Sujon Blackcurrant Powder Direct
http://sujon.co.nz/shop/

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