Name: White chocolate raspberry cheesecake
Prep time: 75 min
Total time: 75 min
Yield: 10
Ingredients: 250 gram granita or digestive biscuits; 125 gram butter, melted; 1/4 cup (60ml) cream; 100 gram white chocolate, chopped; 250 gram cream cheese, softened; 1/2 cup (110g) caster sugar; 1 cup (250g) mascarpone cheese; 3 eggs; 1 tablespoon cornflour, sifted; 450 gram fresh raspberries

White chocolate raspberry cheesecake

The combination of decadent chocolate and sweet fresh raspberries pressed onto and decorating the surface makes this cream cheese and mascarpone cake sing on the plate.

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Serves 10

Prep

1H 15M

Ingredients

250 gram granita or digestive biscuits

125 gram butter, melted

1/4 cup (60ml) cream

100 gram white chocolate, chopped

250 gram cream cheese, softened

1/2 cup (110g) caster sugar

1 cup (250g) mascarpone cheese

3 eggs

1 tablespoon cornflour, sifted

450 gram fresh raspberries

Method

1.Process biscuits until fine. Transfer to a large bowl; stir in butter. Press the biscuit mixture evenly over base and 2/3 of the way up the side of a 24cm springform pan; refrigerate for about 30 minutes or until firm.

2.Preheat oven to 150°C (130°C fan-forced). Place the cream and chocolate in a small, heavy-based saucepan; stir over a low heat until smooth. Cool for 5 minutes.

3.Beat the cream cheese and caster sugar in a medium bowl with an electric mixer until smooth; add mascarpone, beat until just combined. Beat in eggs, one at a time, until just combined; fold in chocolate mixture and cornflour.

4.Place pan on an oven tray; pour cheese cake mixture into the pan. Gently press 150g of the raspberries onto the surface. Bake for about 50 minutes. Cool in oven with door ajar. Refrigerate for 3 hours or overnight. Decorate with remaining raspberries and dust with a little sifted icing sugar, if desired.

Not suitable to freeze or microwave.
Note

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