(+ 2½ hours chilling, 5 mins setting & cooling time)
Ingredients
200g Arnott’s Granita biscuits
100g butter, melted
500g cream cheese, softened
3/4 cup (180g) sour cream
1/2 cup (110g) caster sugar
3 Coles Brand Australian Free Range Eggs
2 tsp finely grated lime rind
1/4 cup (60ml) lime juice
100g white chocolate, coarsely chopped
100g frozen raspberries
100g white chocolate, extra, melted
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease and line the base and sides of a 16cm x 26cm slice pan, allowing the sides to overhang.
Step 2
Process biscuits in a food processor until finely crushed. Add butter and process until well combined.
Step 3
Spoon into prepared pan. Spread and press with a glass. Place in fridge for 30 mins to chill.Preheat oven to 150°C. Process cream cheese and sour cream in a clean food processor until smooth. Add sugar and eggs. Process to combine. Add lime rind and lime juice. Process to combine. Pour over base. Top with chopped chocolate and raspberries. Bake for 25-30 mins or until just set. Cool in oven with door ajar. Place in fridge for 2 hours to chill.
Step 4
Turn cheesecake onto a clean work surface. Cut into 3cm pieces. Place melted chocolate in a sealable plastic bag and cut off 1 corner. Drizzle over each piece. Set aside for 5 mins to set.
