more baking

white chocolate an raspberry baked cheesecake... yum!
its sooo good, here's the recipe

INGREDIENTS

250g plain sweet biscuits (I used arnotts nice)
125g butter, melted
¼ cup (60ml) cream
100g white chocolate, chopped
250g packet cream cheese
½ cup (110g) caster sugar
1 cup (250g) mascarpone cheese
3 eggs, beaten lightly
1 tablespoon cornflour
150g frozen raspberries
1 punnet fresh raspberries

NOTE: This recipe can be made a day ahead.

METHOD

Blend or process the biscuits until the mixture resembles fine breadcrumbs. Transfer to a large bowl; stir in butter. Press biscuit mixture evenly over base and side of 24cm springform tin (actual inside top measurement 23cm); refrigerate for about 30 minutes or until firm.

Preheat oven to slow (150°C/130°C fan-forced). Place cream and chocolate in a small heavy-based saucepan; stir over a low heat until smooth. Cool for 5 minutes.

Beat cream cheese and caster sugar in a medium bowl with an electric mixer until just smooth; add the mascarpone, beat until combined. Beat in eggs, one at a time until just combined; stir in chocolate mixture and cornflour.

Place tin on an oven tray; pour the cheesecake mixture into tin. Gently press the frozen raspberries into surface. Bake in a slow oven for about 55 minutes or until just set. Cool in oven with door ajar for an hour or so. Refrigerate 3 hours or overnight.

Decorate with fresh raspberries and dust with a little sifted icing sugar, if desired.