White chocolate and raspberry cheesecake

Brew a cup of good coffee, or warm up the teapot, and sit back with a slice of this fabulous white chocolate and raspberry baked cheesecake for an afternoon tea to savour.
whitechocolateand raspberrycheesecake
2H 20M



1.Blend or process biscuits until fine. Add chocolate and butter; process until just combined.
2.Press crumb mixture evenly over base and side of 25cm springform tin. Cover; refrigerate 30 minutes.
3.Preheat oven to 150°C (130°C fan-forced).
4.Place cream in small saucepan, bring to the boil; pour over extra chocolate in small heatproof bowl. Stir until melted, cool 10 minutes.
5.Beat cheeses and sugar in medium bowl with electric mixer until smooth; beat in eggs, one at a time. Beat in chocolate mixture until just combined.
6.Beat egg whites in clean small bowl with electric mixer until soft peaks form. Fold half the berries then egg whites into chocolate mixture, in two batches.
7.Place tin on oven tray; pour cheesecake mixture into tin. Bake about 1½ hours or until just firm. Cool in oven with door ajar.
8.Refrigerate cheesecake three hours or overnight. Remove from tin just before serving. Top cheesecake with remaining raspberries and dust with sifted icing sugar, if desired.

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