- 150g sweet biscuits
- 90g butter, melted
- ½tsp mixed spice
- 1tbsp gelatine
- 100g white chocolate
- 125g cream cheese (e.g. Philadelphia)
- 90g sugar
- 250ml cream (35%)
- 1tsp vanilla essence
- 300g raspberries
Note: Frozen raspberries can be used instead of fresh. Simply defrost and drain berries well on
paper towels before using.
Lightly grease and line a 20cm square cake form with baking paper, covering base and overhanging
sides. Place biscuits and mixed spice in the food processor, process until fine.
Add butter and process until well-combined. Transfer to the form.
Press biscuit base evenly into the form. Refrigerate until set. Melt the chocolate and leave to cool.
Beat cream cheese and sugar in a bowl.
Beat in egg. Add cream and vanilla essence, beat well.
Dissolve gelatine in 2tbsp of hot water. Leave to cool slightly. Pour into cream cheese mixture with
beaters running on low speed. Add melted chocolate. Ensure both gelatine and choc have cooled
before beating them into cream cheese mixture or they’ll become lumpy.
Ensure not to overbeat the mixture. Pour over the set biscuit base.
Scatter with raspberries, pressing them down gently. Refrigerate overnight. Using a sharp knife
dipped in hot water, cut into slices.