date:Jun 17, 2014
Ingredients
150g frozen raspberries, thawed
250g white chocolate melts
1kg full-fat cream cheese, softened
330g (1 1/2 cups) caster sugar
1 teaspoon vanilla extract
4 eggs
Red and white sugar heart cake decorations (see notes)
Shortbread base
150g (1 cup) plain flour
v55g (1/4 cup firmly packed) brown sugar
125g unsalted butter, chopped, plus extra, to grease
50g (1/2 cup) walnuts, roasted, finely chopped
Method
1. Preheat oven to 170C. Grease a 24cm springform pan, then line base with ba