- 200 g digestive biscuits , crushed
- 100 g butter
- 400 g Cadbury White , broken into pieces
- 65 g butter
- 0.5 tsp vanilla bean extract
- 500 g cream cheese
- 50 g caster sugar , sieved
- 180 ml whipping cream
- 1 large punnet of fresh raspberries
No related record found.
- PREP TIME 45 min
- COOK TIME 45 min
To make the biscuit base, melt the butter in a saucepan and then add in the crushed biscuits. Mix well and press the mixture into the bottom of a 23 cm springform cake tin.
Mix the whipping cream, cream cheese and caster sugar in a bowl until smooth.
Melt the chocolate and butter in another bowl in the microwave or over a pan of simmering water. Add in the vanilla paste and mix.
Add the chocolate mixture to the cream cheese mixture, blending with a hand held mixer to prevent lumps.
Spoon 2/5 of the mixture onto the biscuit base, add some raspberries and gently push down. Repeat this step and top with the remaining 1/5 of the cream cheese mixture. Decorate with a few raspberries.
Put in the fridge to set overnight.
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING