Raspberry, White Chocolate Cheesecake

This recipe would be at every single Christmas growing up. It got to the point that it was ONLY made at Christmas… This is the only cheesecake I think will ever make.

It is a dish that tastes the most like home to me.

This weekend I had some of my greatest friends together for a get away at Camillo House in Blairgowrie and I made them this.

I think because it is this group that feel the most like home to me. It is sweet but mellow from the white chocolate with the right amount of acidity from the fresh raspberries.

It is perfect for after dinner or the next day as the flavours settle, what I am trying to say is that this cheesecake is for any time of any day just as long as you share it with someone.

Ingredients

125g Marie biscuits

75g butter, melted & a little more to grease tin

2 x 250g packets cream cheese, softened

¼ cup caster sugar

2 eggs

1 x 200g block white chocolate, melted

150g punnet of fresh Raspberries

Method

Pre heat oven to 170 degrees

Grease a 22cm tart tin.

Using a food processor process the biscuits until finely crushed and it resembles sand.

Add butter the melted; process until just combined

Using your finger tips or the back of a spoon press biscuit mixture evenly over the base of prepared pan.

Cover; refrigerate while you prepare the filling.

Rinse out the food processor of biscuit crumb and add cheese to blitz.

Blitz cheese and sugar until smooth adding eggs, one at a time, blending well between additions.

Gradually pour in cooled chocolate until it is combined

Spread mixture over base of prepared tin and press raspberries into the mixture; place onto an oven tray.

Cook for 30-40 mins or until golden on top.

*** If you don’t have a food processor you can put the biscuits in a large sealed ziplock bag and gently roll a rolling pin over them until they resemble a fine grain

You can also use a hand held electric mixer to beat the cheese, sugar and eggs