edible gold leaf and edible gold glitter spray (optional)
150g fresh raspberries
Instructions
Grease and line a loose bottomed tin (8 inch)
Place the biscuits and 100g butter into a food processor and blitz until they become crumbs
Pour the buttery biscuit mixture into the bottom of your tin and press down to make your base
Leave to cool
Place the cream and cream cheese into a food processor or large bowl and beat together until it thickens. You don't want it stiff - just thick and creamy with some movement
Add the melted white chocolate (which needs to be cool and not piping hot) and stir in well
Take half of the raspberries, and blend to make a rough puree and then add this to the cheesecake mixture and mix in
Finally, lightly fold in the remaining whole raspberries
Pour the mixture into your tin and smooth over the top
Place in the fridge for at least 4 hours.
*To make the shards*
Melt the Lily O'Brien's dark chocolate buttons
Line a medium sized baking tray with greaseproof paper
Pour the dark chocolate over the lined tray and smooth over and then scatter over the freeze dried raspberries
Leave to chill in the fridge for approx 1-2 hours
To finish the shards, remove the chocolate from the fridge and use a knife or go free hand like I did, break the chocolate slab into pieces
Remove the cheesecake from its tin, and place onto a serving plate
Melt the milk chocolate Lily O'Brien's chocolate buttons and pour this over the top of the cheesecake
Now decorate your cheesecake with your chocolate shards anyway you like really. Then add the raspberries . Finally add some gold leaf if you are feeling decadent and some edible gold glitter
Return to the fridge for another 30 mins before serving
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/11/triple-chocolate-raspberry-cheesecake.html