125g choc digestive biscuits (crushed)
75g butter (melted)
1 ½ teaspoon maziena
80ml cold water
90g raspberries (fresh or frozen)
340g cream cheese (softened)
1 egg + 1 egg white
1 teaspoon vanilla essence
1 ½ teaspoon lemon juice
170g white choc (chopped) (used milkybar)
60ml fresh cream
Preheat oven to 160°.
Combine crushed biscuits, butter and 50g of the sugar and process until mixture resembles wet sand.
Press into the bottom and slightly up the sides of a 23cm springform tin.
Combine maziena, water, raspberries and 1 tablespoon of the sugar in a saucepan.
Bring to boil for 5mins,whisking constantly, then reduce heat and simmer for 3-5 minutes until slightly thickened.
Leave to cool and strain to remove pulp.
Beat cream cheese and remaining sugar till fluffy.
Mix in egg, egg white, vanilla and lemon juice.
Melt chocolate and Cream in double boiler.
Cool slightly and add to cream cheese mixture.
Divide mixture into 2 bowls.
In one add ¾ of raspberry mixture.
Spoon onto base.
Slowly ladel remaining cheese mixture onto raspberry mixture.
Drop small dots of remaining raspberry mixture in circular pattern on top.
Run a cocktail stick through it to create a circular heart pattern.
Bake for 40mins
Refrigerate for at least 4 hours before serving. (I left it overnight).