Last Updated on 2020-09-14 by Team Ideas24 Contents Step 1White chocolate and raspberry cheesecake slice
Ingredients
Instructions
Preheat oven to 160C/140C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.
Step 2
Using a food processor, process biscuits until fine crumbs. Add butter. Process until well combined. Press biscuit over base of prepared pan. Refrigerate for 30 minutes.
Step 3
Meanwhile, using an electric mixer, beat cream cheese and sugar together until light and fluffy. Add eggs, 1 at a time, beating until well combined after each addition. Gradually beat in white chocolate. Fold in raspberries and Violet Crumble. Pour mixture over prepared base.
Step 4
Bake for 25 minutes or until just set (cheesecake will wobble slightly in centre). Cool. Cover. Refrigerate for at least 2 hours or until cold. Drizzle with melted chocolate to decorate. Set aside for 10 minutes or until set. Serve cut into squares.Nutrition Information
Yield
12
Serving Size
1
Amount Per Serving
Calories 489Total Fat 33.7gSaturated Fat 22.1gCholesterol 125mgSodium 349mgCarbohydrates 40.5gFiber 1.6gProtein 7.1g
