White Chocolate & Raspberry Cheesecake

One of my new favourite recipes and an easy modification of my basic cheesecake recipe!

Ingredients 

1 Large bar of White Chocolate
Squirty Raspberry Jam.

2 tubs of full fat cream cheese

1 Packet of HobNobs 

1 cup of butter (melted)

1 and 1/2 cups of icing sugar 

3 teaspoons of sugar

 

Method 

1. Start by bashing your hobnobs into crumbs making sure there's no big biscuit chunks and that you have a bowl of nice crumbly biscuit!

2. Add in the melted butter and sugar gradually and mix well, make sure the mixture looks damp throughout but not greasy and soaked, feel free to add more or less depending on how it looks. Pat this mixture into the bottom of a cake tin.

3. Add to the two tubs of cream cheese in a bowl and add in the icing sugar gradually staring until it tastes sweet, you may not need all of it its personal preference but its essential to use the icing sugar as it helps set the mixture.

4. Melt the chocolate and add gradually again this is to personal preference and depends on how chocolatey you like it at this point, so don't feel you need to add it all. I added little bits of jam into the mix to layer the flavouring throughout.

5.Add this on top of the crumb mixture and pop in fridge to set for two hours.

6. Use more jam to decorate the top.


Enjoy Everyone!