Raspberry, Amaretti and White Chocolate Cheesecake Recipe

Name: Raspberry, Amaretti and White Chocolate Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: knob of butter; 125g/4oz digestive biscuits, crushed; 125g/4oz amaretti biscuits, crushed; 100g bar of good-quality white chocolate, broken into even pieces; 450g/1lb cream cheese; 150g/5oz caster sugar; 250g carton mascarpone; 3 eggs, lightly beaten; 250g punnet of fresh raspberries; a 23cm/9in round, deep spring-form cake tin

Ingredients

knob of butter
125g/4oz digestive biscuits, crushed
125g/4oz amaretti biscuits, crushed
100g bar of good-quality white chocolate, broken into even pieces
450g/1lb cream cheese
150g/5oz caster sugar
250g carton mascarpone
3 eggs, lightly beaten
250g punnet of fresh raspberries
a 23cm/9in round, deep spring-form cake tin

PREP TIME 20m	COOK TIME 40m	TOTAL TIME 1h
YIELD 8 servings

Instructions

Preheat oven to gas mark 2/150°C (130°C in a fan oven). To make base, melt butter in a pan, then stir in crushed biscuits until butter is absorbed. Press firmly into base of tin with back of a wooden spoon. Set aside.
To prepare filling, add chocolate to a heatproof bowl and sit this on top of a pan of shallow, barely simmering water and allow to melt. Once melted, remove bowl from heat and leave to cool. Add cream cheese and mascarpone to bowl of a food mixer and, using paddle attachment, beat very lightly. Add sugar and eggs and mix until combined, then stir in melted chocolate. Gently fold in half raspberries.
Pour mixture into tin and level top. Arrange remaining raspberries on top and gently push into mixture. Put in oven and bake for about 40- 45 mins, or until pale golden and almost set. Middle will be wobbly but will set as it cools. Turn oven off and leave cheesecake sitting in oven with door ajar for 1 hr (to help stop it cracking in middle). Run a knife around edge, then leave to cool and release from tin. Dust with icing sugar to serve.

Desserts