Ingredients
80 gram butter
275 gram biscuits
250 gram cream cheese
250 gram mascarpone
80 gram powder sugar
250 gram chocolate
6 tbsp raspberry jam
1 cup heavy cream
Directions
Step 1
Melt the butter then add crushed crumbly cookies of choice and mix until it looks like wet sand . Line a springform pan with parchment paper then push the cookies down firmly and refrigerate 30 minutes
80 gram butter
275 gram biscuits
Step 2
In a bowl beat cream cheese mascarpone and powdered sugar until smooth then add 250 grams of melted white chocolate ( you can use any chocolate you prefer if you don’t like white ) then mix together
250 gram cream cheese
250 gram mascarpone
80 gram powder sugar
250 gram chocolate
Step 3
With an electric mixer beat the cream until soft peaks then fold it into the cream cheese mixture and pour it over the biscuit base smithing it out
1 cup heavy cream
Step 4
Add a few table spoons of raspberry jam to the top and use a skewer or something narrow to swirl it around . Refrigerate for at least 3 hours
6 tbsp raspberry jam
