Raspberry and White Chocolate Cheesecake

Ingredients

200g digestive biscuits

300g white chocolate

80g butter, melted

125ml single cream

500g mascarpone/cream cheese

100g caster sugar

3 free range eggs

2 free range egg whites

400g fresh raspberries

Method

Process the biscuits until they resemble fine breadcrumbs - the smoother they are the better the base will be. Add 100g of the white chocolate (finely chopped/grated) and the melted butter. Process until combined.

Press this mixture into the base and sides of a 26cm springform tin. Cover with cling film and refrigerate for half an hour or so.

Turn the oven on to about 120C/100C for fan assisted.

Put the cream in a pan and put it on the heat. Take the remaining (chopped) chocolate and place it in a bowl. Bring the cream to the boil and pour it over the chocolate. Stir until it is all melted and combined.

Beat the mascarpone with the sugar, then add the whole eggs and the chocolate mixture. In a separate bowl, whisk the egg whites to soft peaks and fold into the mixture with 250g f the raspberries.

Pour this mixture on to the biscuit base and bake in the oven for around an hour and a half or until just set.

To serve, top the cheesecake with the reamining raspberries and sift a little icing sugar over the top.

 
Images and recipe taken from The Australian Women's Weekly Cupcakes and Fairycakes published by ACP books £6.99 (see books)