White Chocolate and Raspberry Cheesecake

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It was time for another birthday cake and I bought a new cookbook on my recent trip to the USA. It is called 'Sweet' it is a collection of the Food Network Magazines best cupcakes, cookies, candies and some very cool cakes. I choose this one because I had a limited amount of time.

Firstly to make the crust. Being an American recipe they say to use Graham Crackers but we can't get them here so I used a Marie biscuits. So firstly put 20 biscuits into a food processor blend until finely crushed. To the mixture add a pinch of nutmeg, 2 tablespoons of sugar and a pinch of salt. Melt 5 tablespoons of butter and add to the dry ingredients. Mix together. Press the mixture into the base of a baking paper lined spring form tin. Put into the fridge while you make the filling.

Preheat the oven to 180 degrees Celsius. Bring an inch of water to the boil in a small saucepan over a low heat. Break-up 125 grams of white chocolate into a glass bowl, place bowl over the boiling water. Don't allow the bowl to touch the water. Melt the chocolate until smooth. Remove from the heat and set aside.

Beat together 750 grams of cream cheese, 1 cup of sour cream and 1 cup and 2 tablespoons of sugar at a medium speed for 7 minute until light and fluffy. Beat in 4 eggs, one at a time. Then add 2 tablespoons of cornstrach, still mixing. Finally beat in the melted white chocolate, 1 teaspoon of vanilla extract and a pinch of salt. Pour the mixture into the tin.

Place a roasting tray into the oven half full of water on the bottom shelf. Place the spring form tin onto a shelf in the middle of oven. Cook for an hour. Check that it is cooked by putting a skewer into the cake and if it pulls out clean it is cooked.

Leave the oven door ajar and leave the cake in there for a further 30 minutes with the oven turned off. After then transfer the cake to a cooling rack and allow to cool completely. Once cool cover and refrigerate for 8 hours or overnight.

The recipe I had was for a cranberry sauce but I prefer raspberries so here's how I made that. Push 350 grams of raspberries (fresh or defrosted frozen raspberries) through a fine sieve to produce a paste. Put the paste and quarter of a cup of sugar into a small saucepan over a medium heat. Bring to the boil. Set aside and allow to cool for 15 minutes before spreading over the cake.

I shaved white chocolate over the top of mine just because I could.



Happy cooking until next time.

*** Ingredients
  • 1 packet Marie Biscuits
  • Pinch of Nutmeg
  • 1 cup and 4 tbs sugar
  • Pinch of salt
  • 5 tbs butter
  • 125g white chocolate
  • 750g cream cheese
  • 1 cup sour cream
  • 4 eggs
  • 2 tbs cornstrach
  • 1 tsp vanilla extract
Raspberry topping
  • 350 g fresh raspberries
  • 1 cup sugar

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