Publication-approved historical recipe

White chocolate and raspberry cheesecake

Name: White chocolate and raspberry cheesecake
Ingredients: 150 g digestive biscuits, crushed; 150 g ginger nut biscuits, crushed; 30 g desiccated coconut; 100 g butter, melted; 500 g white chocolate, broken into squares; 65 g butter, cubed; 500 g full fat soft cheese; 50 g caster sugar; 180 ml whipping cream; 300 g raspberries

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

150 g digestive biscuits, crushed
150 g ginger nut biscuits, crushed
30 g desiccated coconut
100 g butter, melted
500 g white chocolate, broken into squares
65 g butter, cubed
500 g full fat soft cheese
50 g caster sugar
180 ml whipping cream
300 g raspberries

Method

Mix the crushed digestive biscuits, crushed ginger nuts and desiccated coconut with the 100g melted butter.
Press the crumb mixture into the base of a 23cm loose-based springform tin and refrigerate until firm.
Melt the white chocolate with the 65g cubed butter in a heatproof bowl over gently simmering water. Stir occasionally, then leave it to cool.
Beat the soft cheese, caster sugar and whipping cream until smooth. Mix in the cooled chocolate mixture, then gently fold through the raspberries.
Spread the filling over the chilled base, cover loosely and refrigerate for at least 8 hours, or until set. Release it carefully from the tin before serving.