White Chocolate Raspberry Cheesecake
An Original Recipe by Lorraine Elliott
Preparation time:
Cooking time:
Raspberry Sauce
- 250g/8.8ozs frozen raspberries
- 2 tablespoons water
- 4 tablespoons caster or superfine sugar
For Crust
- 200g/7ozs Biscoff cookies
- 75g/2.6ozs butter, melted
- 3 tablespoons raw sugar
For Filling
- 1 quantity raspberry sauce (see recipe above)
- 300g/10.6ozs white chocolate, melted and smooth
- 700g/1.5lbs cream cheese, full fat, room temperature
- 140g/5ozs caster or superfine sugar
- 3 eggs, room temperature
- 3 tablespoons vanilla custard powder or cornflour/fine cornstarch
- 2 teaspoons vanilla bean paste
To decorate
- 100g/3.5oz fresh raspberries
- 50g/1.7ozs shaved white chocolate
- Whipped cream (I recommend using stabilised cream, recipe here)
Step 1 - Line the base and sides of a 20cm/8 inch and 5cm/2 inch high springform round tin. Place the raspberries, water and sugar in a small saucepan and heat up. Simmer for 5 minutes and then strain the pips and reserve the sauce. Allow to cool while you do the rest.
Step 2 - Process the Biscoff cookies until very fine in texture. Mix with the melted butter and raw sugar and press into the base of the springform tin. Place in the freezer until needed.
Step 3 - Melt the white chocolate in a double boiler or in a microwave (50% power, 1 minute bursts stirring between each minute). Make sure the chocolate is very smooth and completely melted. In a mixer with a beater attachment beat the cream cheese and sugar until smooth. Add in eggs one at a time (I whisk them a little before adding each one in) and then stir in the white chocolate, custard powder or cornflour and vanilla and mix by hand until you get a smooth, consistent texture. Make sure to scrape the bottom of the bowl to catch it all.
Step 4 - Preheat oven to 140C/280F fan forced. Add 1/4 of the cream cheese mixture on top of the crumb base and then a quarter of the raspberry sauce and swirl and repeat finishing with a big swirl of the raspberry sauce on top. Bake for 1 hour and 10-15 minutes - it is ready when the centre is set but still wobbly when you jiggle it (it will firm up upon cooling). Then turn off the oven and allow it to cool in the oven. Cool completely and then refrigerate overnight.
Step 5 - Use a piping bag with a fluted tip to pipe whipped cream around the border and add raspberries and shaved white chocolate. Dust with icing sugar and serve.