For the base:
12 digestive biscuits, crushed
60g unsalted butter, softened
For the filling:
200g white chocolate, broken up
300g cream cheese
200g Greek-style yoghurt
250g fresh raspberries, extra for serving
- Mix the crushed biscuits with the butter and press the mixture into the base of a 20cm non-stick, spring-form tin. Chill for 30 min.
- To make the filling, put the white chocolate into a bowl over a pan of simmering water. Let it melt without stirring. Take off the heat and let it cool for 10 min. Beat in the cream cheese and yoghurt until smooth. Fold in the fresh raspberries, crushing them a bit to get a pink, marbled effect in the cheese mixture.
- Spoon the mixture over the biscuit base. Chill for about 4 hr or overnight. Serve with a few more raspberries, if you like.