Whittaker's White Chocolate & Raspberry Cheesecake

Method

Preparation Instructions

1. Line the base of 20cm spring-form tin with foil, and the sides with baking paper or cling-film for easier removal from the tin.
2. Crush the biscuits in a food processor to a very fine crumb. Transfer to a bowl, add the butter and mix.
3. Press the biscuit mix into the tin until firm. (For a cleaner, more even result, use an old whiskey tumbler or a clean glass jar to press the crumbs to the sides and base). Refrigerate.
4. If using tinned raspberries, drain the fruit from the syrup. Add the fruit to a small saucepan with the castor sugar.
5. Simmer on a low heat to dissolve the sugar and break down the fruit, stirring occasionally, until the volume reduces.
6. Remove from the heat and allow to cool. The consistency should be like jam.
7. Mix the cream cheese and castor sugar in a mixer until smooth. Add the sweetened condensed milk and mix well.
8. Melt the chocolate in double-boiler or microwave, and gradually add to the filling mixture.
9. Dissolve the gelatine in boiling water, add to the filling mixture and mix well.

Assembly Instructions

1. Pour half of the filling mixture over the biscuit base, then drop half of the sauce on top of it.
2. Pour the rest of filling over the top, and then the rest of the sauce on top. Refrigerate.
3. Before serving, remove from the spring-form tin, and carefully remove the baking paper from sides.