Cheesecake: white chocolate & raspberry

Makes 2

Ingredients

4 Foxes crinkle biscuits (or digestives)

20g butter

50g white chocolate (melted)

1/2 tub of cream cheese

60ml Elmlea double (or double cream)

100g raspberries 

Sugar to taste (depending on sweetness of fruit)

Icing sugar to decorate

Method

1. Put the biscuits in a bag and crush roughly with a rolling pin

2. Melt the butter in a saucepan and, off the heat, add the biscuits. Stir and split the mixture between 2 ramequin dishes pressing with a spoon to make it compact. Put in fridge to cool.

3. Melt the broken up / grated white chocolate over a pan of hot (but not boiling) water, stir until melted. Keep aside off the heat.

4. In a mixing bowl. Place the cream cheese, cream and sugar if used. Mix with an electric whisk until it forms soft peaks. 

5. Add melted chocolate and raspberries (reserving 6 for decoration) stirring gently with a metal spoon or spatula to avoid crushing the fruit too much.

6. Divide the mixture between the 2 ramequins, smooth the surface and decorate with the remaining raspberries. Place in the fridge.

 7. Just before serving, sprinkle with icing sugar. Enjoy!