![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/how-to-make-a-cheesecake-4966254.jpg?r=1695124151247\")
<\/p>\n
Ingredients\u00a0<\/h2>\nBase:<\/h3>\n\n- 150g of digestive biscuits<\/li>\n
- 75g of butter, plus some extra for greasing<\/li>\n<\/ul>\n
Filing:<\/h3>\n\n- 300ml for double cream<\/li>\n
- 250g of cream cheese<\/li>\n
- 200 of white chocolate<\/li>\n
- One tablespoon of vanilla extract\u00a0<\/li>\n
- 200g raspberries<\/li>\n
- <\/ul>\n
To serve:<\/h3>\n\n- Another 200g of raspberries\u00a0<\/li>\n<\/ul>\n
Kitchen equipment<\/h3>\n\n- 20cm cake tin<\/li>\n
- Two mixing bowls<\/li>\n
- Pot\u00a0<\/li>\n
- Clingfilm\u00a0<\/li>\n<\/ul>\n
Don’t miss… <\/strong>
Royal chef shares how to make Queen Elizabeth II’s favourite dessert[LATEST] <\/strong>
Chef’s apple crumble breakfast pots recipe is ‘delightful’ and ‘comforting'[REVEAL ] <\/strong>
Rick Stein’s spiced poached pears are perfect for National Red wine day – recipe[INSIGHT ] <\/strong><\/p>\nWe use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n
![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/cheesecake-recipe-4966255.jpg?r=1695124151308\")
<\/p>\n
Instructions<\/h2>\n
1. Prepare a cake tin. Grease a 20cm cake tin with butter and then line with parchment paper.\u00a0<\/p>\n
2. Make the biscuit base. Put the digestive biscuits ina plastic bag and crush with a rolling pin or something heavy until they become crumbs. Melt the butter in a heat-resistant bowl over a pot of boiling water.\u00a0<\/p>\n
3. Once melted, add the biscuits and stir until properly combined. Set aside until it is at room temperature and then spoon the biscuit mixture into the cake tin and then place in the fridge to form.\u00a0<\/p>\n
3. Make the creamy filling. Combine the cream cheese and cream into a bowl and whisk until smooth, and then ass the vanilla extract.\u00a0<\/p>\n
4. Place the white chocolate into a heatproof bowl over a pot of boiling water. Keep stirring until it is melted, and then set aside until is has cooled to room temperature. Once ready, pour the chocolate mixture in with the whipped cream cheese mixture.\u00a0<\/p>\n
5. Make raspberry coulis. Place raspberries in a blender until smooth. Take the cake tin out of the fridge and spoon half of the white chocolate filling onto the biscuit base. Once smooth, poke two small holes into the cake and pour the raspberry coulis filling into the holes. Spoon the remaining white chocolate mixture on top and smooth it.<\/p>\n
6. Clingfilm the entire cake and leave it to chill in the fridge overnight, or at least for six hours. Once properly chilled it will be ready to serve with the rest of your fresh strawberries while also drizzling any remaining raspberry coulis on top.\u00a0<\/p>\n
- \n
- 150g of digestive biscuits<\/li>\n
- 75g of butter, plus some extra for greasing<\/li>\n<\/ul>\n
Filing:<\/h3>\n
- \n
- 300ml for double cream<\/li>\n
- 250g of cream cheese<\/li>\n
- 200 of white chocolate<\/li>\n
- One tablespoon of vanilla extract\u00a0<\/li>\n
- 200g raspberries<\/li>\n
- <\/ul>\n
To serve:<\/h3>\n
- \n
- Another 200g of raspberries\u00a0<\/li>\n<\/ul>\n
Kitchen equipment<\/h3>\n
- \n
- 20cm cake tin<\/li>\n
- Two mixing bowls<\/li>\n
- Pot\u00a0<\/li>\n
- Clingfilm\u00a0<\/li>\n<\/ul>\n
Don’t miss… <\/strong>
Royal chef shares how to make Queen Elizabeth II’s favourite dessert[LATEST] <\/strong>
Chef’s apple crumble breakfast pots recipe is ‘delightful’ and ‘comforting'[REVEAL ] <\/strong>
Rick Stein’s spiced poached pears are perfect for National Red wine day – recipe[INSIGHT ] <\/strong><\/p>\nWe use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n
<\/p>\nInstructions<\/h2>\n
1. Prepare a cake tin. Grease a 20cm cake tin with butter and then line with parchment paper.\u00a0<\/p>\n
2. Make the biscuit base. Put the digestive biscuits ina plastic bag and crush with a rolling pin or something heavy until they become crumbs. Melt the butter in a heat-resistant bowl over a pot of boiling water.\u00a0<\/p>\n
3. Once melted, add the biscuits and stir until properly combined. Set aside until it is at room temperature and then spoon the biscuit mixture into the cake tin and then place in the fridge to form.\u00a0<\/p>\n
3. Make the creamy filling. Combine the cream cheese and cream into a bowl and whisk until smooth, and then ass the vanilla extract.\u00a0<\/p>\n
4. Place the white chocolate into a heatproof bowl over a pot of boiling water. Keep stirring until it is melted, and then set aside until is has cooled to room temperature. Once ready, pour the chocolate mixture in with the whipped cream cheese mixture.\u00a0<\/p>\n
5. Make raspberry coulis. Place raspberries in a blender until smooth. Take the cake tin out of the fridge and spoon half of the white chocolate filling onto the biscuit base. Once smooth, poke two small holes into the cake and pour the raspberry coulis filling into the holes. Spoon the remaining white chocolate mixture on top and smooth it.<\/p>\n
6. Clingfilm the entire cake and leave it to chill in the fridge overnight, or at least for six hours. Once properly chilled it will be ready to serve with the rest of your fresh strawberries while also drizzling any remaining raspberry coulis on top.\u00a0<\/p>\n
- Another 200g of raspberries\u00a0<\/li>\n<\/ul>\n