Wendy's Kitchen Table

Over the Christmas/New Year period I made this dessert (from the Coles magazine), which was a real, hit with guests. It was very easy to make and I made it the day before and kept it chilled in the fridge.

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INGREDIENTS

250g Arnott’s Granita Biscuits

120g butter, melted

500g cream cheese, room temperature

¾ cup sour cream

½ cup caster sugar

3 eggs

2 tsp finely grated lime rind

¼ cup lime juice

100g white chocolate, coarsely chopped

100g frozen raspberries

100g white chocolate, extra, melted

Extra lime zest, to decorate

 

METHOD

Grease and line the base and sides of a 16cm x 26cm slice pan, allowing the sides to overhang.

Process biscuits in a food processor until finely crushed. Add melted butter and process until well combined. Spoon into prepared pan. Spread and press with the back of a spoon. Place in fridge for 30 mins to chill.

Preheat oven to 150˚C.

Process cream cheese and sour cream in a clean food processor until smooth. Add sugar and eggs. Process to combine. Add lime rind and juice. Process to combine. Pour over base. Top with chopped white chocolate and frozen raspberries. Bake for 30 mins until just set. Cool in oven with door ajar. Place in fridge for 2 hours to chill.

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Turn cheesecake onto a clean surface. Cut into portions. Place melted chocolate in a sealable plastic bag and cut off 1 corner. Drizzle over each piece. Decorate with extra lime zest. Set aside for 5 mins to set.