White Chocolate and Raspberry Cheesecake

There are two sorts of people in this world. Those who believe the only cheesecake is a baked cheesecake... and the rest of us. I had FINALLY been converted to baked cheesecake, via an incredible recipe from Rose Berenbaum's Cake Bible, when I got the winter vomiting bug. At 7 months pregnant. I have never been so ill. Needless to say I will NEVER eat a baked cheesecake again.

But no bake cheesecake, AKA proper cheesecake... is still just fine by me!

This is a decadent dessert that requires no baking. Perfect for entertaining over the holiday season. I can be ready to eat in 1 1/2 hours and has most ingredients that you'd have to hand (bar the raspberries).


8 inch loose bottom tin

Base
250g crushed digestives/ graham crackers
120g butter melted

Topping
180g white chocolate
250 ml double cream
200g soft cheese (Philadelphia)
60g icing sugar sifted
1 tsp vanilla
1 punnet raspberries

Line the base of the tin with a circle of  baking parchment. Bash or blitz the biscuits to crumbs, stir in the melted butter. Pour into the tin, spread evenly and press down firmly. Put into the freeze for 20-30 mins to firm up.

Meanwhile get on with the topping.

In a bain marie melt the white chocolate gently, stirring and being sure not to overheat. Take off the heat and leave to cool slightly.

Whip the cream till stiff with an electric whisk, but don't overwhip. Add the icing sugar, vanilla and cream cheese, whisking for just a few seconds to incorporate. Fold in the white chocolate. Taste for sweetness, add a little more sugar if required.

Tip onto the base, smooth over, cover with cling film and put in the fridge to set. Decorate with the raspberries just before serving.