Tim is a huge fan of raspberries and white chocolate, so when the cover of this month's Delicious magazine featured a raspberry and white chocolate cheesecake recipe from Shannon Bennett, I knew that I had found Tim's birthday cake.
This luscious creation had a base of crushed Anzac biscuits. I could only find school lunch box packs of Anzacs, so I opted for ginger nuts instead. I also halved the raspberries because hey, raspberries are expensive! Otherwise I followed the recipe, with lashings of cream cheese and sour cream, combined with melted white chocolate and bejewelled with fresh raspberries.
I made myself a mini cheesecake so I could try it too. As expected, this cheesecake is scrumptious!
If you are a fan of raspberries and white chocolate or just love cheesecake, then this recipe is definitely worth making.
The mini!
4 comments:
Oh I want to make this too, thanks for being a cheesecake tester!! I love the idea of making one for the cook. Yes, raspberries are Very Expensive. I have a kilo from the raspberry farm in the freezer: they were a p[resent and a good one. Definitely making this for sewing supper next week!!!
I love raspberries and white chocolate too. Anzac biscuits are great in a base although you tend to only see them around Anzac day time.
I didn't know that ANZAC biscuits aren't available all year round because I don't tend to buy them except on a rare occasion - this cheesecake sounds wonderful and you look like you have a good amount of raspberries in the photos so the original recipe must have had heaps
What a great birthday celebration.
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