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Indulge yourself with this white chocolate and raspberry cheesecake. Simple to make, this treat only uses minimal baking.
Preheat oven to 175°C. Line a 33 cm x 23 cm baking pan with baking paper, leaving about 3 cm of paper hanging on the sides. In a mixing bowl combine the biscuit crumbs and melted butter. Stir to combine. Press the crust on the bottom of the prepared pan. Bake 6 to 8 minutes or until golden. Remove from oven and cool completely.
Melt white chocolate in a heatproof bowl set on top of a pan with simmering water, stirring until smooth. Set aside to cool. In a grease-free bowl, add the chilled heavy cream and beat with an electric mixture until stiff peaks form.
In a separate bowl, beat cream cheese and yogurt until combined. Stir in melted white chocolate. With a spatula, fold in whipped heavy cream. Spoon half of the cheesecake filling over crust.
Arrange raspberries over cheesecake filling, gently pressing them in, making sure to spread raspberries evenly. Spoon remaining cheesecake filling over raspberries, With a spatula or the back of a spoon, smooth the top. Cover cheesecake with plastic wrap and chill for at least 4 hours in the refrigerator. Cut into 24 bars.
1 ½ cups Marie or Arrowroot biscuit crumbs
6 tablespoons unsalted butter, melted
340g white baking chocolate, with optional: plus 100g extra to drizzle over individual bars
1 cup heavy cream, chilled
3 punnets (250g each) cream cheese, at room temperature
1 cup Greek yogurt, at room temperature
1 ½ punnet Driscoll's Raspberries