Vanilla Cheese cake with raspberry coulis

Serves 12

Ingredients

150g plain digestive biscuits or petit beurre
75g butter
1kg cream cheese
400g white chocolate
2 tsp vanilla essence


Raspberry coulis

1 small punnet of raspberries( you can use frozen)
150g icing sugar

The Method

1) Cover the base of a loose bottom tin with a double layer of clingfilm.  Crumb biscuits until very fine in food processor (or put into plastic bag and smash with a rolling pin).

2) Melt butter in saucepan, mix with crumbed biscuits then press biscuit mixture into loose bottomed tin.

3) Melt the chocolate in a bowl over a pan of boiling water.  Leave to cool for 10 minutes.  When cool mix into the cream cheese and spoon over the base.  Smooth the top with a wet knife.  Cover with clingfilm and put into the fridge for at least 5 hours to set.

4) For the raspberry coulis- Slowly bring the raspberries to the boil with the icing sugar for 5 Min's until the sauce is sticky remove from the heat and puree with a hand blender, pass through a sieve and  allow to cool before refrigerating.

To Serve

Cut with a hot knife dipped in hot water, drizzle the coulis onto the plate and place the cut cheesecake on top serve with creme Chantilly.

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