Raspberry Cheesecake - Halloncheesecake

RASPBERRY CHEESECAKE

Halloncheesecake

Serves 8

10.6 oz digestive biscuits

5.3 oz butter or margarine

1 cup Kesella

1 lb 5 oz cream cheese

0.4 cup sugar

0.4 cup Maizena

1 tablespoon vanilla sugar

3 eggs

0.4 cup heavy cream

7 oz white chocolate

5.3 oz frozen raspberries

Preheat oven to 392F.

Crush the biscuits in a food processor. Melt the butter and stir it into the crumbs. Flatten out in a springform pan, diameter approx 9 inches, and bake for 10 minutes.

Mix Kesella, cream cheese, sugar, Maizena and vanilla sugar to a smooth mixture. Beat in the eggs and add cream while beating continuously. Melt the chocolate over a waterbath and stir into the batter.

Pour in the pan and sprinkle with raspberries. Bake for 30 minutes. Turn off the heat and leave in the oven for 30 minutes. When cool, put in the fridge and leave for at least 5 hours.

Enjoy!

Bella