An easy non baked cheesecake made with white chocolate and raspberry's. Set on crunchy ginger base.
Melt the butter. Put the biscuits into a food processor and crush to crumbs.
Add the melted butter. Mix thoroughly to ensure all of the crumbs are coated in butter.
Press the biscuit mixture into a cake tin or individual mousse rings.
Press down firmly to create an even layer.
Cut half of the raspberry's in half. Roughly chop the mint.
Place the chocolate pieces into a heatproof bowl. Put the cream into a saucepan and bring it to the boil. Pour it over the chocolate and stir with a spatula until the chocolate has melted and becomes smooth ganache.
Place the soft cheese, icing sugar and vanilla paste in a bowl and beat with an electric whisk until smooth.
Add the cream and continue beating until the mixture is completely combined.
Fold in the mint, whole raspberries, chocolate ganache and then pipe the mixture on top of the biscuit base.
Use the back of a dessert spoon to smooth the surface and then arrange the half raspberries on top. Place in the fridge for at least an hour, overnight is even better!
Preheat a pan and gently toast the almonds.
Spread over a Silicon mat.
Wipe out the pan with a dry clean cloth and add the caster sugar.
Melt, then caramelize to golden.
Trickle the caramel across the almonds, the shake the tray gently to coat the caramel.
Allow to set.
Break into shards to serve on top of the cheesecake.
«White chocolate has a much lower melting point than milk or dark. Allow the cream to cool slightly before pouring over the chocolate when making the ganache.»