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White Chocolate and Raspberry Cheesecake
Serves: 8-10
200g digestive biscuits
80g butter, melted
500g cream cheese, room temperature
180g white chocolate, melted
1 cup thickened cream
²⁄
³
cup icing sugar
¼ cup boiling water
2 teaspoons powdered gelatine
½ cup frozen raspberries
100g white chocolate
2 cups frozen raspberries, thawed
1.Linea23cmspringformpanwithbaking
paper.
2. Using the large processing bowl fitted
with the large universal ‘s’ blade process
biscuits and butter until a fine. Press into
the base of the prepared pan.
3.Usingthelargeprocessingbowlfittedwith
the large universal‘s’ blade, process cream
cheese, chocolate, cream and icing sugar
until well combined.
4. Add gelatine to hot water, stir to combine.
Add to the cream cheese mixture and
process.
5. Pour into the prepared pan and dot the top
with the frozen raspberries, pushing some
downintothemixture.Refrigeratefor3
hours or until set.
6. Using large processing bowl fitted with the
shaving blade process chocolate to form
long shards.
7. Remove cheesecake from pan once chilled.
Top with raspberries and white chocolate
shards.
Buttermilk Pancakes
Serves:3-4
1 cup buttermilk
1 cup self raising flour
2 tablespoons caster sugar
½ teaspoon bicarbonate of soda
1 egg, lightly beaten
60g butter, melted
Butter, for cooking
1. Using the large processing bowl with the
universal ‘s’ blade add all ingredients and
process or 1 minute or until a smooth
batter.
2. Heat butter in a large non-stick pan over
medium heat. Add ¼ cup of batter to the
panandcookfor2-3minutesoneachside
or until golden brown and cooked. Repeat.
Serve hot with lemon curd.
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