I had been meaning to try this recipe for ages, so I had the opportunity when a couple of friends came around for dinner. It’s really lush. It’s pretty straight forward to make as well and it can be made a day before you need it. I didn’t have a weighing scales so the biscuit base was a bit crumbly, it needed a bit more butter. The chocolate is not that prominent in the recipe, so next time I think I would add a bit more white chocolate in it. Other than that I think it’s a winner. My friend Catherine passed on the recipe, I think she got it in a cookery class she went to.
Hope you enjoy it as much as I did.
For the base
175g digestive or ginger nut biscuits, coarsely crumbled
100g butter melted
For the filling
2x 200g cream cheese
60g caster sugar
Zest of lemon, finely grated
1 tbsp of lemon juice
300g good quality white chocolate
300ml double cream
White chocolate curls
Fresh raspberries and toasted almond flakes
Equipment: 20cm loose bottom cake tin or springform tin
1. Put biscuits in a plastic bag and bash with a rolling pin until coarsely crushed. Mix together the biscuit mixture and the melted butter.
2. Press the mixture over the base of the cake tin and chill.
3. Beat the cream until stiffly whipped.
4. In a separate bowl, using an electric whisk, beat together the cream cheese, sugar, lemon juice and zest.
5. Melt the white chocolate in a bowl over a pan of simmering water. Pour it into the cream cheese in a thin stream, whisking as you do so.
6. Fold in the whipped cream. Stir the raspberries through the chocolate and cream mixture.
7. Spoon the mixture over the biscuit base and level the top. Leave in the fridge to chill for 3-4 hours.
8. To serve, decorate the top with curls of white chocolate, sprinkle over the fresh raspberries and cut into wedges.
Notes: You can use frozen raspberries if they are not in season or are too expensive. I made a little raspberry coulis but putting some frozen raspberries in a bowl with two tablespoons of sugar and ding it in the microwave for about a minute and a half and mash it up with a fork. If you want to be posh you could put the mixture through a sieve, I like it a bit rustic and drizzle the mixture over as is.