Name: White chocolate and raspberry cheesecake
Prep time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 200 gram digestive biscuits; 80 gram unsalted butter, melted; 2 tablespoon demerara sugar; 1 tablespoon powdered gelatine; 1/2 cup water, boiling; 375 gram cream cheese, at room temperature; 1/2 cup milk; 3/4 cup caster sugar; 180 gram white cooking chocolate, melted, cooled; 300 millilitre thickened cream, whipped; 300 gram frozen raspberries, thawed, plus extra, to serve

Ingredients

200 gram digestive biscuits

80 gram unsalted butter, melted

2 tablespoon demerara sugar

1 tablespoon powdered gelatine

1/2 cup water, boiling

375 gram cream cheese, at room temperature

1/2 cup milk

3/4 cup caster sugar

180 gram white cooking chocolate, melted, cooled

300 millilitre thickened cream, whipped

300 gram frozen raspberries, thawed, plus extra, to serve

Method

1.Invert base of a 22cm spring form pan (for easy removal later), then grease base and side of pan. Line base with baking paper.

2.Process biscuits in a food processor until finely crushed. Add butter and 2 tablespoons of the sugar; process to combine. Evenly press crumb mixture over base of prepared pan. Chill.

3.Sprinkle gelatine over water in a heatproof jug. Stir until gelatine dissolves. Set aside.

4.Using an electric mixer, beat cream cheese, milk and 1/2 cup of the remaining caster sugar until combined. Fold in cooled gelatine, white chocolate and cream. Divide mixture into 3 equal portions. Fold in half the raspberries to one portion of white chocolate.

5.Spread one portion of the white chocolate mixture over prepared base; chill for 10 minutes or until firm. Top with raspberry mixture; chill for 10 minutes or until firm.

6.Spread with remaining white chocolate mixture. Chill for 4 hours or overnight until set.

7.Place remaining raspberries, remaining sugar and 1 tablespoon water in a small saucepan. Cook and stir for 5 minutes or until sugar dissolves. Bring to the boil; reduce heat. Simmer for 5 minutes or until thickened slightly. Strain raspberry mixture; discard seeds.

8.Just before serving, drizzle half the raspberry sauce over cheesecake, then top with extra raspberries. Serve with remaining raspberry sauce.

Use a flat-based glass to evenly press crumbs over base of pan. Melt chocolate in a heatproof bowl over a saucepan of simmering water. When ready to serve, place cooled sauce in a resealable food storage bag; snip a corner, then drizzle over cake.
Note

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