White choccy cheesecake

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Prep time:

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Serves: 8

By justbeme



  • 300ml double cream

  • 250g mascarpone cheese

  • 400g white chocolate

  • 1 lime zested

  • 1 tbsp honey

  • 115g melted butter

  • 2 tbsp lime juice

  • 3 tbsp rum

  • 225g digestive biscuits

  • 50g sultanas


  1. Soak sultanas in rum overnight.
  2. Crush the biscuits and mix with butter. Press into base of 23cm loose based tin.
  3. Melt chocolate in bowl over simmering water. Cool.
  4. Beat mascarpone with zest, juice and honey. Stir in chocolate.
  5. Whip cream and when stiff fold everything together and spoon onto base.
  6. Add some extra chocolate shavings/zest and chill.

Handy Hint

Keep some choccy back for topping.

Additional Information

  • Make Ahead

  • Kids can help

  • Cake/Dessert

  • Vegetarian

  • Egg Free

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