White Chocolate & Raspberry Cheesecake

I made this amazing cheesecake for last night, when we were round at hubby’s family’s. It went down a treat. It was just so creamy and light. I was concerned, after seeing what went into it, that it would be really really sweet and that you would only be able to eat a tiny slice, but we packed away a fair amount of it. Grandad said it was the best cheesecake he’d ever tasted (and he was a chef for many years!) and plates were practically licked clean, so I considered it a fair success!!

This is the recipe I used – http://uktv.co.uk/food/recipe/aid/580382. I converted the whole thing into imperial, so the quantities weren’t exact, but it still worked. I used all digestive biscuits instead of gingernuts, and I made it the day before so it had over 24 hours to set. Oh, and where it says to use whipping cream? I find it’s usually best to actually whip it, it makes the mixture stiffer. And I used icing sugar rather than caster sugar as I was concerned it might be a little bit gritty. So I basically re-wrote the whole recipe. Ooops!

Anyway, give it a go, it’s easy peasy, if a little bit messy with all the melting and using about 23 bowls, but it’s well worth the effort. Although I do warn you, it won’t last long!