White chocolate raspberry cheesecake (no baking)

Bereiding

1. 1

   Put Digestive biscuits into grinder and crush them into fine crumbs.

   
2. 2

   Add melted butter and grind again.

3. 3

   Line a baking dish with parchment paper and put biscuit crumbs on that.

4. 4

   Press and flatten the surface and then set aside for later.

   
5. 5

   Put Raspberries and sugar in a pan and cook over medium heat. I like to squish them for quicker cooking. When water dries out it's ready.

   
6. 6

   Sieve the sauce and set aside to cool down.

   
7. 7

   In a separate bowl beat together cream cheese and sugar for about 20-30 seconds.

8. 8

   Add Eggs and Vanilla and beat again.

9. 9

   Next put in melted white chocolate that has been cooled down and beat.

10. 10

    Finally add in Greek yogurt and give a final mix.

    
11. 11

    Pour half of the cream cheese mixture on top of biscuit layer.

    
12. 12

    Add dollops of Raspberry sauce and create swirls using a toothpick or spoon.

    
13. 13

    Repeat it for the second layer of Cream cheese mixture and Raspberry sauce.

    
14. 14

    Bake in a 180 C pre heated oven for 25-30 minutes.⏱ 30 min

    
15. 15

    The middle should be wobbly when taking out.