This is one of those desserts which is fantastic but requires very little effort. I always make it the night before as it becomes a little firmer, but you can still make it on the day and it'll be just as good.
90g unsalted butter
300g biscuits, use whatever you fancy really. I like Hobnobs.
250g white chocolate. I've found if you buy the bags of kiddies supermarket own choc drops, not only are they cheaper but melt a lot quicker too.
375ml double cream
200g full fat cream cheese (Philadelphia is best)
Punnet of raspberries
Start by greasing the base of a spring form cake tin, 8" would be good. In a small sauce pan, melt the butter over a low heat. Once melted, remove from the heat to cool slightly. Crush the biscuits in a large mixing bowl and then add the melted butter. Mix thoroughly and transfer to the cake tin. Spread the mixture out evenly and press down with the back of a spoon to make a firm base for the cheesecake. Chill in the fridge.
Place the white chocolate in a heatproof basin. Sit the basin over a saucepan of simmering water, ensuring the water does not touch the basin. Gently melt and then set aside to cool. Whilst the chocolate is cooling, whip the double cream until it is thick but not over-whipped. Add the cream cheese and beat in on a slow setting if using an electric whisk. Now add the melted chocolate, again mixing on a slow setting. Finally add the raspberries, gently stirring in using a large metal spoon.
Remove the base from the fridge and spoon the cheesecake topping into the tin, spreading it evenly to cover the base. Return to the fridge to chill until required.
If you don't fancy raspberries give something else a try. I've used a large bag of Malteasers before, just opened the bag and tipped them in.
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