This is quite possibly the best tasting cheesecake I’ve made – its got every component you want. Adapted from a Gordon Ramsay recipe.
- Biscuit Base
- 200g rich tea biscuits
- 100g oat biscuits
- 200g butter
- Cheesecake filling
- 500g cream cheese
- 160g caster sugar
- 3 eggs, lightly beaten
- 2 tbsp plain flour
- Zest of 1 lemon
- 200g raspberries
- 125g white chocolate
- 250ml double cream
- Heat the cream in a saucepan to near boiling (don’t let it boil) then add to a medium bowl with the white chocolate already broken into chunks.
- Let the cream and chocolate sit for a minute then mix it until combined.
- Put in the fridge and chill for half hour.
- Preheat oven to 180c. Grease and line a 23cm springform cake tin.
- Break the biscuits into a fine crumb.
- Get your cream/chocolate mix and whisk with an electric whisk until just stiff peaks form put back in the fridge.
- Melt butter and combine with the biscuits and press into the tin to form a base and a slight side. Put into the fridge to chill and set.
- Beat together the cream cheese and sugar. Add the beaten eggs bit by bit until combined. Add the flour and zest.
- Using a plastic spatula fold in the whipped chocolate/cream ganache until just combined.
- Then fold through the raspberries very lightly and not for long – maybe 3 stirs then stop.
- Spoon mixture into the prepared tin, tapping it against the work surface to remove any bubbles and help the raspberries rise up from the bottom. Bake in the preheated oven for 35 minutes until set on the edges but wobbling slightly in the middle. Take out of the oven to cool.
- Once cooled, remove from the tin, running a knife around the edges to loosen if necessary and serve.