No bake raspberry & white chocolate cheesecake

Method

1. Base

   Lightly grease a 23cm springform cake pan and line with baking paper. To prepare base, place biscuits in a food processor and blend to make fine crumbs. Add melted butter and pulse to combine. Press into the base of the prepared pan using the back of a spoon. Smooth over to create an even surface. Refrigerate until required.

2. Cheesecake

   Pour 1/ 2 cup (125ml) of the cream into a small saucepan and bring to the simmer over medium heat. Place chocolate in a small bowl and pour over the hot cream. Set aside for 5 minutes, or until melted. Stir until smooth. Set aside to cool. Place half a punnet (60g) of the raspberries in a small bowl and mash with a fork. Strain through a fine-mesh sieve into a small bowl. Set aside. Beat cream cheese, sugar and vanilla together in a medium bowl using an electric mixer, until smooth. Gradually pour in cooled melted chocolate cream, mixing to combine. In a separate bowl, whip the remaining cream using an electric mixer, until soft peaks. Fold whipped cream into cream cheese mixture, until smooth. Transfer 3/ 4 cup (180ml) of the mixture into a small bowl. Add the raspberry puree and stir to combine. Set aside.

3. Freezing

   Scatter 1 1/ 2 punnets (180g) of the raspberries over the prepared base. Pour over the white cream cheese mixture and smooth to make an even surface. Pour over the raspberry tinted mixture and smooth to make an even surface. Wrap in plastic wrap. Freeze for at least 4 hours or overnight, until firm.

4. Serving

   Remove cheesecake from freezer 30–45 minutes before serving, or until softened slightly making it easier to slice. Decorate with remaining raspberries and edible flowers. Slice to serve.