Deconstructed White Choc Cheesecake

By Grandmax4

Ingredients

• 1/2 pkt (125g) butternut snap biscuits, crushed
• 180 g pkt PLAISTOWE Premium White Choc, melted, plus 100g extra
• 250 g light cream cheese, softened
• 1/3 cup (80mL) thickened cream, whipped
• 1 punnet raspberries, halved
• 3 tsp dehydrated raspberry powder, optional

Details

Adapted from nestlechoosewellness.com.au

Preparation

Step 1

evenly distribute biscuits between six stemless wine glasses; press well into the base of each glass.

using an electric mixer, whisk plaistowe premium white choc and cream cheese in a medium bowl until smooth; carefully fold in cream; spoon into a piping bag with a round nozzle, pipe half of the cream mixture evenly among glasses.

reserve 6 raspberries; evenly distribute remaining raspberries on top of cream cheese mixture. pipe remaining mixture on top of raspberries. refrigerate for 1 hour or until chilled.

to serve, decorate each with reserved raspberries. using a vegetable peeler, peel extra PLAISTOWE premium white choc into curls, place on top of raspberries and dust with raspberry powder.