Raspberry, Pistachio and White Choc Cheesecake

Prepare a 23cm spring form tin with non-stick baking paper. 

Crush your digestives either with a rolling pin or food processor. Pour your melted butter into your crushed biscuits and mix together. Press your biscuit mixture into the square tin. Then chill in the fridge for at least 30 minutes whilst you make your topping.

Melt your Dr. Oetker White Chocolate, either in the microwave or over a ban Marie. Leave to cool – but ensure it’s still liquid. 

Mix together your cream cheese, icing sugar and Dr. Oetker Pistachio Flavouring briefly until combined.

Add in the double cream and keep mixing until it firms up a little – this should take about a minute.

Pour in your melted and cooled white chocolate and mix in once more. Do this briefly, you don’t want the mixture to split.

Fold through your fresh raspberries. Spread your mixture on top of the biscuit base and place in the fridge to chill overnight or for no less than 4 hours. 

Once set, lift the cheesecake out of the tin. To decorate grate some more raspberries and Dr. Oetker Chopped Pistachios Keep refrigerated until serving. Enjoy!