White Chocolate Raspberry Cheesecake

Serves 8-10

Source: BA, 2/94

This cheesecake gets extra richness from the while chocolate, then has a tangy raspberry swirl through it to make it extra special.

Crust

9

whole

Graham crackers ,crushed (digestive biscuits)

1½

cups

375

ml

¼

cup

sugar (caster)

2

ounces

55

grams

¼

cup

butter, melted

2

ounces

55

grams

Filling

4

oz

white chocolate

110

grams

16

oz

cream cheese

465

grams

⅔

cup

sugar

5

ounces

145

grams

2

tsp

vanilla

10

ml

¾

tsp

grated lemon peel (or ¼ tsp. lemon extract)

3.7

ml

2

large

eggs

¾

cup

fresh raspberries or frozen,thawed and drained)

190

ml

Topping

8

oz

sour cream (creme fraiche)

250

ml

3

Tbs

sugar (caster)

45

ml

½

tsp

vanilla

2.5

ml

2½

pint

fresh raspberries

1

liter

½

cup

seedless raspberry jam

125

ml

Preheat oven to 350°F (175°C). Prepare an 8" by 2 ½" [20 by 6 cm] springform pan by greasing the bottom and sides. Cover the outside with a double layer of heavy-duty aluminum foil to prevent seepage (for the water-bath).

Have ready a larger (10") [25.5 cm] baking pan for the water bath.

Crust:

Grind crackers to crumbs. Mix well with sugar. Add melted butter and mix well.

Press into prepared pan. Bake 10 minutes.

Filling:

Bring cream cheese to room temperature (1 or 2 minutes in microwave at low temperature).

Beat the cream cheese, sugar, vanilla and peel until very smooth.

Add the eggs, 1 at a time, beating after each. Beat until smooth, scraping down sides.

Spoon half the batter into the prepared pan. Top with the ¾ cup berries.
Spoon remaining batter over the berries.
Set the pan in the larger pan and surround it with 1 inch [3 cm] of very hot water.

Bake 45 minutes. Edges should be set but center 3 inches [7.5 cm] should still move when cake is shaken.

Cool 20 minutes.

Topping:

While cooling, prepare topping. Whisk sour cream, sugar and vanilla in bowl.

Pour over cake, spreading to edges. Bake 5 minutes. Place on rack to cool.

Run small knife around edges of pan. Cool completely. Cover and chill cake overnight.

Presentation:

Before serving, unmold from pan. Transfer cake to a serving plate. Top with fresh berries.

Heat jam in microwave about 1 minute (until it starts to simmer) Gently brush berries with jam.

Can be prepared 3 hours ahead. Chill until serving.

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