Embrace the pink hues and overload of hearts this February and spoil your loved one with a decadent dessert.


  • 185 g sweet plain biscuits crushed
  • 90 g butter melted
  • 500 g cream cheese softened
  • 395 g sweetened condensed milk
  • 100 g white chocolate
  • 1 tbs gelatine powder
  • 1/4 cup hot water
  • 3/4 cup cream
  • 150 g fresh raspberries mashed
  1. 1.Sprinkle gelatine over hot water, stir to dissolve and allow to cool.
  2. 2.Combine biscuits and butter, press into the base of a 23 cm pan and refrigerate until firm.
  3. 3.Beat cream cheese and sweetened condensed milk until smooth, then beat in cream.
  4. 4.Melt white cooking chocolate, and allow to cool.
  5. 5.Beat cooled chocolate and gelatine into cream cheese mixture and spoon evenly over crumb base.
  6. 6.Swirl raspberry puree through     cheesecake mixture
  7. Drizzle melted white chocolate over top
  8.        and refrigerate.

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