250g packet plain sweet biscuits
125g unsalted butter, melted
2 tablespoons caster sugar
Fresh raspberries and whipped cream, to serve
180g block white chocolate, chopped
2 x 250g blocks cream cheese, chopped, at room temperature
1/3 cup caster sugar
2 teaspoons vanilla bean paste
250g tub sour cream
Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above pan edges.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate while making filling.
To make filling, place chocolate in a microwave-safe bowl. Microwave on High (100%), stirring every 15 seconds, for about 40 to 50 seconds, or until melted. Remove. Cool for 5 minutes.
Process cream cheese, sugar and vanilla in same, clean food processor until smooth. Add sour cream and melted chocolate. Process until combined. Add eggs. Process until just combined, stopping once to scrape down side of processor. Pour over biscuit base.
Cook in a slow oven (150C) for about 25 minutes, or until filling is just set in the centre. (Don’t over-cook). It should have a slight wobble. Turn off oven. Cool slice in oven with door ajar for 20 minutes. Remove. Cool to room temperature. Refrigerate, covered, overnight.
Just before serving, use baking paper to lift slice out of pan onto a serving plate. Sprinkle sugar over top. Using a kitchen blow torch, carefully caramelise sugar until it starts to bubble and forms a crust.
Cut into squares. Serve with raspberries and whipped cream.