White chocolate raspberry cheesecake slice

Step 1

Grease and line the base and side of a 19 x 29cm slice pan with baking paper, allowing the sides to overhang.

Step 2

Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a class to spread and press mixture firmly over the base of the pan. Place in the fridge for 30 minutes to chill.

Step 3

Preheat oven to 160°C. Place the cream cheese and sour cream in the bowl of a food processor and process until smooth. Add the sugar and eggs and process until smooth.

Step 4

Sprinkle the biscuit base evenly with white chocolate and raspberries. Pour over the cream cheese mixture. Gently tap the pan to settle mixture. Bake in preheated oven for 20-25 minutes or until filling is just set. Turn oven off and leave the door ajar. Set aside to cool in oven. Place in the fridge to cool completely. Cut into squares to serve. Dust with icing sugar.