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White Chocolate & Raspberry Cheesecake

White Chocolate & Raspberry Cheesecake

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300 mins + 0 mins
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Serves 12 slices

Ingredients

Base

  • 250 g malt biscuits
  • 2 tablespoons cocoa
  • 125 g butter, melted

Filling

  • 750 g cream cheese, softened
  • 2 eggs, at room temperature
  • 395 g can condensed milk
  • 1 teaspoon vanilla essence
  • ½ cup cream
  • 1 cup fresh or frozen raspberries
  • 150 g white chocolate, melted and cooled slightly
  • ¼ cup cornflour
  • icing sugar, to dust
  • Food Magazine

Method

Preheat the oven to 180°C. Use baking paper to line the base and sides of a 24cm round baking pan with a removable base.

Place the biscuits and cocoa in the bowl of a food processor. Process until fine crumbs. Add the butter, pulse until combined. Press into the base of the prepared pan and set aside.

To make the filling, beat the cream cheese until smooth. Beat in the eggs, one at a time, and add the condensed milk, vanilla essence, cream and cornflour. Beat until smooth. Mix in the cooled chocolate.

Pour into the prepared pan and top with the raspberries. Bake in the preheated oven for 45-50 minutes until just set in the middle.Cool, then chill in the refrigerator overnight (or at least 4 hours) until firm. Dust with icing sugar before serving.

This recipe was sent in by Food Magazine

MEAL INGREDIENTS

Qty Price
Anchor Cream Cheese Original $4.00 ea was $4.50
$4.00 ea was $4.50
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Countdown Condensed Milk Sweetened $2.50 ea
$2.50 ea
Countdown Cream $2.46 ea
$2.46 ea
Essentials Cornflour $1.50 ea
$1.50 ea
Cadbury Chocolate Melts Real White $3.70 ea club price $3.99 non club member
$3.70 ea club price $3.99 non club member
Orchard Gold Frozen Raspberries Luscious $7.50 ea
$7.50 ea
Chelsea Icing Sugar $3.50 ea
$3.50 ea

PANTRY

Qty Price
Griffins Malt Biscuits $2.00 ea was $2.70
$2.00 ea was $2.70
Countdown Cocoa Powder $5.20 ea
$5.20 ea
Countdown Butter Salted $5.40 ea
$5.40 ea
Hansells Essence Natural Vanilla $8.99 ea
$8.99 ea
Food Food & Wine Issue 1 Jan - Feb 2020
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