Dessert: White Chocolate, Raspberry and Gingernut Cheesecakes laced with Butterscotch
White Chocolate, Raspbeery and Gingernut Cheesecakes laced with Butterscotch
This recipe is for one large cheesecake however sometimes it is nice to make individual ones, as seen in the pictures. I make them in a silicon muffin pan, so they are easy to get out (just run a knife around the outside of the cake and push on bottom of the pan - they will pop out easily)
150g Gingernut biscuits
75g Butter, Melted
250 mL Cream 250 mL Cream Cheese 250g Mascarpone Cheese 125g Caster Sugar 2 Tablespoons Butterscotch (1 for Base, 1 for Topping) 500g White Chocolate, Melted 1 Cup Raspberries (Frozen or Fresh)
Process biscuits, butter and butterscotch in food processor and then press into a 25cm spring foam tin, lined with baking paper. Put in fridge.
Beat, with an electric beater, cream cheese, cream, mascarpone, sugar, chocolate and butterscotch until smooth. Place raspberries in bottom of base. Pour over cheese mixture and refrigerate for at least four hours, preferably overnight.