Frozen raspberry & white choc cheesecake

Name: Frozen raspberry & white choc cheesecake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 15
Cuisine: Global
Ingredients: 200 milliliters pot double cream; 200 grams bar white chocolate, broken into chunks, plus extra to serve; 300 grams raspberries, plus extra to serve; 500 grams cream cheese; 50 grams golden caster sugar; 300 grams vanilla or white chocolate ice cream - all will taste good, but ice creams without too many chunks in are best; 175 grams crunchy butter biscuit - we used Foxs Butter Crinkle Crunch; 140 grams ginger nuts; 140 grams butter, melted

Frozen raspberry & white choc cheesecake is a gluten free recipe with 15 servings. One serving contains 497 calories, 9g of protein, and 43g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires ginger nuts, chocolate ice cream - all will taste, crunchy butter biscuit - we used fox's butter crinkle crunch, and cream cheese. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

Brush a 20 x 30cm baking tin with a little oil, then line well with two layers of cling film, leaving overhang for lifting out or use a tin with a loose bottom.

Ingredients you will need

Cooking Oil

Put the biscuits into a food processor and whizz to crumbs, then tip in the melted butter and mix again. Press the crumbs firmly into the base of the prepared tin, then chill while you make the filling.

Ingredients you will need

Biscuits

Butter

Base

Equipment you will use

Food Processor

Put the cream and chocolate in a small pan. Melt very gently, stirring, until no lumps of chocolate remain. Clean out the food processor and add the raspberries and creamy chocolate mixture. Whizz together until it cant get any smoother, then rub through a sieve to get rid of the raspberry seeds.

Ingredients you will need

Raspberries

Chocolate

Cream

Seeds

Dry Seasoning Rub

Equipment you will use

Food Processor

Sieve

Frying Pan

Put the cream cheese into a mixing bowl with the sugar and the sieved raspberry mixture. Beat with an electric whisk until smooth.

Ingredients you will need

Cream Cheese

Raspberries

Sugar

Equipment you will use

Mixing Bowl

Whisk

Let the ice cream soften in a big bowl, but not melt, then fold in the cream cheese mixture a little at a time until well mixed and no ice-cream lumps are visible.

Ingredients you will need

Cream Cheese

Ice Cream

Cream

Ice

Equipment you will use

Bowl

Scrape into the prepared tin and level the top. Cover with cling film, not letting it touch the top of the cheesecake, then freeze at least overnight or up to 3 months before serving.

To serve, remove the covering cling film, lift out the cheesecake, or slide out if in a loose-bottomed tin.

Remove any remaining cling film. Decorate the top with fresh raspberries and drizzle with a little more melted white chocolate.

Ingredients you will need

White Chocolate

Raspberries

Equipment

Ingredients

Servings:

200milliliters

pot double cream 200grams

bar white chocolate, broken into chunks, plus extra to serve 300grams

raspberries, plus extra to serve 500grams

cream cheese 50grams

golden caster sugar 300grams

vanilla or white chocolate ice cream - all will taste good, but ice creams without too many chunks in are best 175grams

crunchy butter biscuit - we used Fox's Butter Crinkle Crunch 140grams

ginger nuts 140grams

butter, melted

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Lambrusco Dolce, Late Harvest Riesling, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. One wine you could try is Angel Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 19 dollars.