White chocolate raspberry cheesecake

White chocolate raspberry cheesecake

Serving size: Serves 10 or more
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cheese

White chocolate raspberry cheesecake
INGREDIENTS

250g Granita or digestive biscuits
125g butter, melted
1/4 cup (60ml) cream
100g white chocolate, chopped
250g cream cheese, softened
1/2 cup (110g) caster sugar
1 cup (250g) mascarpone cheese
3 eggs
1 tablespoon cornflour, sifted
450g 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 cheesecake 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.

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Tip: Try "lamb & potato" or "Low GI"
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