Recipe: Baked Vanilla Cheesecake with Raspberry and White Chocolate

Raspberry Mix

Ingredients

200gr raspberries (frozen are fine)

5gr corn flour

12gr caster sugar

Method:

• Place the defrosted raspberries in a shallow pan with the sugar and bring to a simmer.
• Mix the corn flour with a tbsp of water then add to the raspberry mix, stir gently until the mix thickens lightly.
• Transfer to a clean container and allow to cool fully whilst preparing the base.

Biscuit base

Ingredients

170gr digestive biscuit

30gr toasted crushed hazelnuts

50gr melted butter

Method:

• Pre-heat oven to 170C.
• Line the base of an 8 inch springform tin with a disk of parchment and butter the sides of the ring.
• First prepare the biscuit base.
• Crush the biscuits in a bag with a rolling pin or use a food processor.
• Add in the hazelnuts.
• Mix with the melted butter and press firmly into the base of the tin.
• Allow to cool and butter the sides before filling with the cheesecake mix.
• Bake for 10 to 12 minutes.

Cheesecake Mix

Ingredients

600gr cream cheese

200gr sugar

2 free-range eggs

1 tsp vanilla extract

40gr flour

300ml cream

1 tsp vanilla extract

Method:

• Reduce oven to 140C.
• In the bowl of an electric mixer beat the cream cheese and the sugar.
• Add the egg and beat until the mix is smooth.
• Add the cream and vanilla essence, mix well on low speed.
• Pour half the mix onto the prepared cheesecake tin.
• Distribute spoonfuls of the raspberry mixture over the cheesecake.
• Carefully pour over half of the remaining mixture; again add some raspberry mix keeping a little back for the finished cheesecake.
• Cover with the remaining cheesecake mix then carefully place in the oven.
• Put a small ovenproof dish with a cup or two of water on the bottom shelf of the oven while baking the cheesecake.
• Bake at 140 C for 20 minutes, then reduce the oven temperature to 120C for 35 to 45 minutes or until the cake is just cooked with a slight wobble in the centre.
• Using a small knife free the sides of the cheesecake from the tin and cool fully.

White Chocolate Mix

Ingredients

80gr white chocolate drops

40gr cream

Method:

• Next put the white chocolate in a small bowl over hot water to melt.
• Bring the cream to the boil, and pour over the chocolate, let sit for a minute, then stir until to smooth.
• Decorate on top of the cheesecake with the remaining raspberry mix, or fresh raspberries if you wish. Then ripple or spoon white chocolate over the top.
• Allow the chocolate to set before serving.
• Best served at room temperature