Ingredients
Equipment
Method
- Crush the digestive biscuits and after melting the butter, mix until a breadcrumb consistency before pressing into the base of a lined 8-inch spring form tin.
- Melt the white chocolate using a Perspex bowl and hot water beneath or in the microwave.
- In a separate bowl, beat the cream cheese into a smooth and creamy consistency.
- In another bowl, semi-whip the double cream into soft peaks.
- Fold the white chocolate into the cream cheese, then fold in the cream followed by the vanilla essence. You can also fold in some chopped up raspberries to add a fruity texture.
- Gently spoon the mixture on top of the biscuit base and spread evenly to even out the top.
- Put into for a minimum of 8 hours, ideally overnight.
- Once set, carefully remove from the tin and place onto a serving plate or disk and use the piping bag and fruit to create a union jack on the face of the cheesecake.
Notes
Tip: First apply across of the raspberries and outlined with piped cream, and then repeat with the diagonal lines. Then fill in the empty spaces with blueberries.
If piping isn’t your forte, feel free to use mini white marshmallows or mini meringues instead!