Recipes
Raspberry, vanilla and white choc cheesecake
Celebrate the ultimate retro biscuit with this scrumptious dessert
Celebrate the ultimate retro biscuit with this scrumptious dessert
(21 votes)
Cook: 30 Mins
Serves: 28
Price: 23p per serving
Nutritional Information
Each 56g serving contains
Energy
876kj
209kcal
876kj
209kcal
10%
Fat
16.0g
16.0g
Med
23%
23%
Saturates
10.2g
10.2g
Med
51%
51%
Sugars
10.9g
10.9g
Med
12%
12%
Salt
0.17g
0.17g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1565kj/374kcal
Typical energy values per 100g:
1565kj/374kcal
Ingredients
140g pack Jammie Dodgers Raspberry Flavour Biscuits
60g unsalted butter, melted
100g white chocolate, broken into pieces
3 x 200g packs Asda Creamy Original Soft Cheese
2tsp vanilla extract
300ml whipping cream
50g icing sugar, sifted
120g Asda Seedless Raspberry Jam
Method
1
Grease and line a 21cm round spring-form tin.
2
Blitz the full-sized Jammie Dodgers into crumbs in a food processor. Pour in the butter; pulse to combine.
3
Tip into the tin and press down with the back of a spoon. Chill for 15 mins.
4
Melt the white chocolate in a bowl over a pan of simmering water, then set aside to cool for 5 mins.
5
Put the soft cheese into a large bowl; stir to loosen. Mix in the vanilla extract.
6
In another bowl, whip the whipping cream and icing sugar into stiff peaks. Fold in the soft cheese and melted chocolate. Pour over the base.
7
Microwave the jam for 20 secs and stir to loosen. Pour over the cheesecake.
8
Chill for 3 hrs or until set.
9
Transfer the cheesecake to a plate. Whip the double cream to stiff peaks, then dollop around the top edge. Decorate with the Jammie Dodger Minis to serve.