Method
Crush the biscuits, a food processor does this quickly I usually just bash them in a bag with a rolling pin. Melt golden syrup and butter in a pan. Next add the biscuits stirring to ensure an even coating. Spoon and press the biscuits into a standard size cheese cake tin, cover and place in fridge. Melt chocolate in microwave or in bain-marie, leave to one side in order to cool. Separate eggs, using electric beaters whip up the egg whites (to soft peak stage). In a large bowl soften the cream cheese. In another bowl whip up the cream. Add the chocolate, lime rind and juice to the cream cheese. Stir together. Next add the cream, lightly mixing in by hand. Fold in egg whites gently and gradually. Finally add in the raspberries, you can really decide yourself how many/little raspberries you wish to add. Add mixture to the base and chill in the fridge for at least three hours.

Sprinkle with additional raspberries or dashes of white chocolate and lime rind.

Thanks to
Shonagh Mudie from the United Kingdom for submitting this Lime and White Chocolate Raspberry Cheesecake recipe.

Added on 23 May 2008.