Raspberry White Chocolate Cheesecake

Ingredients

• 180 g biscuits
• 80 g melted butter
• 480 g cream cheese
• 140 g sugar
• 3 eggs
• 150 g sour cream
• 140 g melted white chocolate
• 140 g raspberries

Method

1. Step 1

   Heat the oven to 160°C and line or grease a springform tin.

2. Step 2

   Mix the biscuit crumbs with the melted butter, press the mixture firmly into the base, and chill it while you make the filling.

3. Step 3

   Beat the cream cheese and sugar on low speed until smooth and creamy with no lumps.

4. Step 4

   Beat in the eggs one at a time, then mix in the sour cream.

5. Step 5

   Fold the melted white chocolate into the filling, spread it over the base, and ripple the raspberry puree through the top.

6. Step 6

   Bake for 35 to 50 minutes until the edges are set and the center still has a slight wobble.

7. Step 7

   Turn the oven off, leave the door slightly open for 20 minutes, then cool the cheesecake fully and chill it for at least 6 hours before slicing.