Ingredients
200 g white chocolate
300 ml thickened cream
250 g cream cheese
1 cup sugar
1 cup raspberries (fresh or frozen)
1 lemon (zested and juiced)
1 packet of biscuits (like digestive or graham crackers)
100 g butter, melted
½ cup raspberry jam
Extra raspberries for decoration
Method
1. Begin by crushing the biscuits into fine crumbs using a food processor or a rolling pin. Mix these crumbs with melted butter until combined. Press this mixture into the base of a lined 20 cm square cake pan.
2. Melt the white chocolate in a bowl over simmering water, stirring until smooth. Let it cool slightly.
3. In a large bowl, beat the cream cheese and sugar together until creamy. Add the cooled white chocolate, lemon juice, and lemon zest. Mix well until everything is combined.
4. In a separate bowl, whip the cream until soft peaks form. Gently fold whipped cream into the cream cheese mixture until no streaks remain.
5. Spread half of the cream mix over the biscuit base. Spoon raspberry jam over this layer and sprinkle half of the raspberries on top. Add the remaining cream mixture and smooth the top. Chill in the fridge for at least 4 hours or overnight. Decorate with extra raspberries before serving.
You may also be interested in the following websites:
www.horselife.org
www.cheeseofchoice.org/
www.allsnowmobiles.com/
www.allmotorcycles.online
