This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Lightly grease a 20cm square cake pan. Line with cling film, allowing the ends to overhang.
2.In a food processor, pulse the biscuits until crushed. Add the butter and process until well combined. Press firmly over the pan base. Chill for 15 minutes.
3.In a medium saucepan, combine the cream and chocolate. Stir over a low heat until smooth. Cool.
4.In a food processor, combine the chocolate mixture and raspberries. Process until smooth.
5.In a bowl, using an electric mixer, beat the cream cheese, sour cream and sugar together until smooth and the sugar dissolves. Beat in the raspberry mixture. Pour over the biscuit base. Freeze for 2 hours until firm.
6.Top with fresh berries and a drizzle of extra white chocolate, if liked, to serve.
Note
- Use light cream cheese and light sour cream, if preferred. – This is a perfect summer dessert which you can make ahead. Keep undecorated and freeze for up to one month.
