White chocolate cheesecake with raspberry purée
Base
- 1 x 250–300 gram packet chocolate cookies
- 1 x 70 gram packet hazelnuts, roasted and skinned 100 grams butter, melted
Raspberry purée
- 500 grams frozen raspberries, thawed
White chocolate filling
- 1 tablespoon gelatin
- ¼ cup cold water
- 250 grams white chocolate
- 1¼ cups cream
- 250 grams crème fraîche
- ¼ cup Greek-style yoghurt
- ¼ cup caster sugar
- 1 teaspoon vanilla essence
Photo & Recipe credit > http://www.penguin.co.nz/products/9780143568131/good-food-made-simple/343620/white-chocolate-cheesecake-with-raspberry-puree