For the Base:
1 pack digestive biscuits
100g butter
40g soft brown sugar
1 teaspoon vanilla essence
For the Filling:
2 family pack of Philadelphia
1 carton of double cream
50g icing sugar
200g white chocolate
1 pack of gelatin
For the topping:
1 packet of fresh raspberries
3 tablespoons caster sugar
120ml hot water
2 tablespoons of cornflour
To make the base, blend biscuits in a food processor until fully crumbled. Stir in sugar and melt butter and add to biscuits, along with vanilla essence. Press into a springform cake tin and press down firmly and evenly. Place in the fridge to set.
To make the topping: In a pan on a medium heat simmer the raspberries, water and sugar for around 10 minutes… Add the cornflour and stir to thicken. Sieve the mixture and let cool.
To make the filling, whip the double cream and mix with the Philadelphia until smooth. Add icing sugar and mix. Melt white chocolate and slowly mix in. Melt the gelatin as per instructions on the pack and add to filling mix. Pour over the chilled base. Spoon on the raspberry filling and swirl around to create a pattern. Place in the fridge and chill overnight… Enjoy!
The Honesty Kitchen 