Raspberry Cheesecake With White Chocolate Ganache

In my last post I mentioned we had family visiting, so I (obviously) took it upon myself to make dessert.
You're welcome mum.

This is a no bake cheesecake filled with raspberries and topped with a divine white chocolate ganache. I love chocolate ganache...so delicious.

 Its great for frostings, fillings, toppings and drizzling's. (yes I know that's not a word.)

Edit: This was the best cheesecake I have made so you have definitely got to try it! (cue mmms and ahhs from fellow dinner guests and everyone asking for seconds.)

I only just managed to take photos of the cheesecake before my family was eyeing it up,so I do apologise for the poor quality! (once its been spotted, i'm afraid its devoured quickly in my house!)

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Ingredients:

For the cheesecake-

• 300g digestive biscuits
• 150g unsalted butter, melted
• 200ml double/whipping cream
• 500g full fat cream cheese - at room temperature 
• 4 tbsp icing sugar
• juice of half a lemon (the acidity thickens the cream cheese)
• 1 punnet fresh raspberries 

For the ganache-

• 150g white chocolate
• 80ml double cream

Put the biscuits in a zip lock bag and bash to crumbs with a rolling pin.

Pour into a medium bowl and mix in the melted butter. Coat well, it should look like wet sand.

Now pour the mixture into a spring form pan and place into the fridge.

In a large bowl, beat the cream until soft peaks form.

Add in the cream cheese, icing sugar and lemon juice and mix well.

Mix in the raspberries (save a few for decor) they will break up a bit and the mixture will look a bit pink, lovely.

Now pour onto of the biscuit base and place back into the fridge for an hour before doing the ganache.

For the ganache, break up the white chocolate and place into a medium bowl.

Pour cream into a saucepan on medium heat until it starts to bubble.

Now take of the heat and pour over the chocolate. Leave to sit for 5 minutes. Stir together.

If the chocolate still hasn't melted properly, put in the microwave for 30 second intervals until melted. (took mine 60 seconds to melt completely.)

Once melted and mixed together, leave to cool down for 15 minutes.

Now get the cheesecake out of the fridge and pour oven the ganache. 

Swirl the pan around so there's an even coating.

Place back into the fridge to set, at least 4 hours.

Take it out about 20 minutes before serving, and decorate with leftover raspberries!