V is for Cheesecake

White Chocolate Raspberry Cheesecake


For the pastry

  • 100g plain flour
  • 50g icing sugar
  • 50g butter, diced
  • 1 large egg

For the cheesecake

  • 1 tbsp sugar
  • 1 1/2 tsp cornstarch
  • 80ml water
  • 2 boxes fresh raspberries
  • 340g cream cheese
  • 70g sugar
  • 1 egg
  • 1 egg white
  • 1 tsp vanilla essence
  • 170g white chocolate
  • 60g whipping cream


  1. For the pastry, measure the flour, icing sugar and butter into a bowl and mix until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of cold water and mix until it comes together to form a dough
  2. Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes. Preheat the oven to 200 degrees C. Dust a work surface with flour and then roll out the pastry as thinly as you can a little larger than your tin
  3. Line the 23cm tin with the pastry, patching up any cracks. Chill for 15 minutes
  4. Prick the base of the pastry with a fork, line the baking paper and fill with baking beans. Bake blind for 10 minutes, or until lightly golden brown. Remove the paper and the beans and leave to bake for a further 5-7 minutes, or unitl pale golden and the base is cooked
  5. To make the cheesecake, preheat the oven to 160 degrees C. In a saucepan, whisk together the sugar and the cornstarch. Add the water and raspberries and simmer over a medium heat, whisking frequently. Allow the mixture to boil for about 5 minutes until it thickens. Remove from the heat and force through mesh to remove the seeds, set aside
  6. In a large mixing bowl, cream together the cream cheese and sugar for about a minute until fluffy. Mix in the egg and the egg white. Add the vanilla essence and beat for a further minute
  7. Melt the chocolate and cream together in the microwave at 30 second intervals, stirring after each interval until completely melted and smooth. Add the chocolate to the cream cheese and mix until smooth
  8. Pour the mixture into the pastry case and carefully jiggle the pan to allow the mixture to settle and become even on the top. Fill a medicine syringe with the raspberry sauce and pipe circles in a swirl pattern from the inside out over the cheesecake. Using a toothpick and beginning with the centre circle, run the toothpick through the centre of each of the circles. Don’t lift the toothpick out of the cake until you reach the last circle
  9. Bake the cheesecake for 40 minutes, then turn off the oven and allow it to sit in the warm oven for a further 5 minutes. Remove from the oven and allow to cool. Refrigerate until set for about 6 hours before serving

Recipe from Cooking Classy




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