Ingredients
200g Anzac biscuits
50g unsalted butter, melted
200g white chocolate, roughly chopped
200ml thickened cream
200g cream cheese, at room temperature
150g tub mascarpone
200g fresh raspberries
ETON MESS TOPPING
200ml thickened cream
2 tblsps icing sugar mixture
300g fresh raspberries
3 large meringues, broken into pieces
Method
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Grease and line with baking paper a 20cm round springform pan.
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Process biscuits in a food processor until finely crushed. Add butter and process until combined. Press into base of prepared pan. Refrigerate while preparing filling.
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Place chocolate in a heatproof bowl, sitting over a pan of simmering water. Stir until melted. Let cool slightly.
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Beat cream, cream cheese and mascarpone in a small bowl of an electric mixer until light and fluffy. Stir in cooled chocolate. Spoon mixture into prepared pan, dropping in the raspberries as you go. Refrigerate for about 6 hours, or overnight, until firm.
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To make topping, beat cream with 1 tblsp of sugar in a small bowl of an electric mixer until soft peaks form. Process 100g of raspberries with remaining icing sugar in a food processor, then push through a sieve.
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Remove side of pan. Slide onto a serving plate. Pile up the cream, meringue pieces, some of the raspberry puree and remaining raspberries on top of the cheesecake. Drizzle with remaining raspberry puree.