White Chocolate, Raspberry and Prosecco Cheesecake
Who doesn’t love cheesecake? This chocolate, raspberry and prosecco version makes a really indulgent dessert!
Prep time: 30 minutes, plus chilling
For the base:
- 150g digestive biscuits
- 60g butter, plus extra for greasing
- 1 tbsp demerara sugar
For the topping:
- 200g white chocolate
- 1 x 250g tub of full-fat
- mascarpone cheese
- 300ml pouring double cream
- 1 tsp vanilla extract
- John Morley Raspberry and Prosecco Filling
- Fresh raspberries for decoration
- You will need a 20cm (8in) round spring-form tin with deep sides, and a piping bag fitted with a plain nozzle (optional). Butter the base of the tin and line with a disc of baking paper.
- To make the base, measure the biscuits into a resealable freezer bag and use a rolling pin, or the base of a saucepan, to crush into fine crumbs, but still with a bit of texture.
- Heat the butter in a small saucepan over a low heat until just melted. Add the crushed biscuits and sugar and stir until combined. Spoon into the base of the prepared tin and press with the back of a spoon until level. Chill in the fridge while you make the topping.
- Break the chocolate into a separate bowl (see tip), and sit it on top of a pan of simmering water. Stir until melted but not hot, then leave to cool down for 5–10 minutes until cool but still liquid.
- Meanwhile, tip the mascarpone into a bowl, and mix with a spatula to loosen so it is soft. Stir in the cream and vanilla extract, stirring with the spatula until smooth.
- Pour the melted chocolate into the bowl with the mascarpone mixture and stir to combine, taking care not to over-mix.
- Spoon half the white chocolate mixture on to the biscuit base in the tin. Use the handle of a teaspoon to make a few small holes in the white chocolate mixture, pushing right down to the top of the biscuit base.
- To complete the cheesecake, spread a layer of John Morley Raspberry and Prosecco Filling onto the cheesecake and finish by garnishing with fresh raspberries.