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25
White Chocolate and Raspberry Cheesecake
Serves: 8-10
200g digestive biscuits
80g butter, melted
500g cream cheese, room temperature
180g white chocolate, melted
1 cup thickened cream
²⁄
³
cup icing sugar
¼ cup boiling water
2 teaspoons powdered gelatine
½ cup frozen raspberries
100g white chocolate
2 cups frozen raspberries, thawed
1. Line a 23cm spring form pan with baking
paper.
2. Using the processing bowl fitted with the
universal ‘s’ blade process biscuits and
butter until fine. Press into the base of the
prepared pan.
3. Using the processing bowl fitted with the
universal‘s’ blade, process cream cheese,
chocolate, cream and icing sugar until well
combined.
4. Add gelatine to hot water, stir to combine.
Add to the cream cheese mixture and
process.
5. Pour into the prepared pan and dot the top
with the frozen raspberries, pushing some
down into the mixture. Refrigerate for 3
hours or until set.
6. Using processing bowl fitted with the
shaving blade process chocolate to form
long shards.
7. Remove cheesecake from pan once chilled.
Top with raspberries and white chocolate
shards.
Buttermilk Pancakes
Serves: 3-4
1 cup buttermilk
1 cup self raising flour
2 tablespoons caster sugar
½ teaspoon bicarbonate of soda
1 egg, lightly beaten
60g butter, melted
Butter, for cooking
1. Using the processing bowl with the
universal ‘s’ blade add all ingredients and
process or 1 minute or until a smooth
batter.
2. Heat butter in a large non-stick pan over
medium heat. Add ¼ cup of batter to the
pan and cook for 2-3 minutes on each side
or until golden brown and cooked. Repeat.
Serve hot with lemon curd.
Sweets and Desserts
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