Raspberry Chocolate Supreme
1 ½ cups plain flour
½ cup icing sugar
185g chopped butter
½ cup raspberry Jam
250g creamed cheese
150g white chocolate melts, melted
100g milk chocolate melts, melted
Preheat oven to 180˚C or 160˚C fan-forced. Grease and line a sponge roll tin.
Process flour, icing sugar and butter until combined. Press over base of prepared tin. Bake for 20 minutes. Spread jam over base. Cool in tin. Beat softened cream cheese, cooled white chocolate and egg in small bowl with electric mixer. Spread over jam. Bake in oven for 15 minutes.
Cool in pan. Cut and then decorate with melted chocolate.