Simple summer cheesecake

Simple Summer Cheesecake
serves 6

200g milk chocolate digestive biscuits, crushed
100g butter
200g white chocolate
400g soft cheese
2 tbsp lime juice
250g fresh raspberries

Line the base of a 20cm round loose-bottomed cake tin with greaseproof paper. Put the crushed buscuits in a bowl. Melt the butter and stir into the buscuits. Press into the base of the tin. Chill whilst making the filling.

Break 175g of the chocolate into pieces and put in a heatproof bowl set over a pan of simmering water. Once melted remove from heat and allow to cool slightly. Beat in the cheese and lime juice.

Fold in half of the raspberries and spread over the base. Chill for at least 2 hours. To serve, remove from tin and top with remaining raspberries and shavings from the remaining chocolate.


More cheesecake recipes:
Baked ginger cheesecake
Rhubarb cheesecake
Vanilla cheesecake with nutty brulee
White chocolate cheesecake with blueberry sauce