Raspberry White Chocolate Cheesecake Slice

by Emma Crauford

Our eldest son recently had a birthday and being a summer baby, he chose to celebrate with some close mates coming over for a pool party.

‘Pool party’ is probably stretching it. In reality, it was some ‘cool pre-teens’ swimming all afternoon, and every now and then jumping out of the water to eat or drink something.

When it came to the birthday cake, this Raspberry White Chocolate Cheesecake was requested.

The same cake I made for an Indoor Sports Party the year before for his brother. The same cake I have made for get-togethers, a few other birthdays and the occasional ‘just because’ dessert.

It’s simple to make, loved by everyone, best made a day in advance, is easy to transport, looks great stacked high on a platter with a candle in it and can feed a crowd.

It may not be fancy enough for your Christmas menu, but next time you are asked to take a dessert to a summer BBQ, give this one a try.

Raspberry White Chocolate Cheesecake Slice

  • Prep Time: 20m
  • Cook Time: 25m
  • Total Time: 45m

Ingredients

  • 200 grams packet granita biscuits
  • 100 grams butter, melted
  • 375 grams cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup castor sugar
  • 2 eggs
  • 100 grams white chocolate, chopped
  • 1/2 cup frozen or fresh raspberries, or berry of choice

Method

  1. Grease and line a rectangular slice tin with baking paper.
  2. Place the biscuits in a food processor and process till finely crushed.
  3. Add the butter and process until combined.
  4. Spread the mixture into the tin and press firmly all over.
  5. Place in the fridge while you prepare the filling.
  6. Preheat oven to 160 degrees celsius.
  7. Place cream cheese and sour cream in the food processor and process until smooth.
  8. Add the sugar and eggs and process again.
  9. Remove the base from the fridge and sprinkle with chocolate and berries.
  10. Pour the cream cheese mixture over the base.
  11. Place in the oven and cook for 25 minutes or until just set.
  12. Turn the oven off, and leaving door ajar, leave to cool in the oven.
  13. Place in the fridge to cool completely.
  14. Cut into squares to serve.

EMMA CRAUFORD

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