I think this is my favourite cheesecake EVER!
For the base:
✔️ 150g digestive biscuits
✔️ 75g butter plus extra for greasing
For the filling:
✔️ 250g mascarpone cheese
✔️ 300ml double cream
✔️ 1 tsp vanilla extract
✔️ 200g white chocolate, broken into chunks
For the coulis:
✔️ 400g fresh raspberries
Grease the base of a 20cm/8in springform cake tin with butter. Put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Melt the butter and add the biscuits and stir. Spoon into the base of the tin and press using the back of a spoon until level, then cover and chill in the refrigerator.
To make the filling, put the mascarpone and double cream into a bowl and whisk until it is smooth and has very soft peaks, then stir in the vanilla. Melt the chocolate and once cool (but still liquid) mix in to the mascarpone mixture, being careful not to over mix.
To make the coulis, put half the raspberries in a small blender. Blitz until runny, then pour through a sieve into a bowl to remove the seeds.
Spoon half of the white chocolate mixture over the base. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Pour the coulis into the holes, reserve some for decorating.
Spoon the remaining white chocolate mixture on top, then smooth and level it. Cover with cling film and chill for at least 6 hours, or overnight.
Run a palette knife around the edges of the tin. Remove the sides and base and sit on a plate. Arrange the remaining raspberries on top of the cheesecake and drizzle over the remaining coulis.
Finally, try your hardest not to eat the whole thing in one go!
Raspberry and White Chocolate Cheesecake
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