Fresh raspberry cheesecake encased in white chocolate fingers and finished with a smooth white chocolate ganache.

This dessert is divine.

Ingredients to fill 2 mousse molds (75mm tall x 55mm diameter):-

36 white chocolate fingers
10ml of milk

150g of raspberries +15ml water
30g cornstarch (cornflour) + 30ml water

75ml unsweetened whipping cream
20g of granulated sugar
75g soft cheese

Fresh raspberries for decoration

This raspberry cheesecake is deliciously smooth and light and the white chocolate compliments it perfectly.