White Chocolate and Raspberry Cheesecake

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Recipe's preparation

BASE

Line a 24cm springform pan with baking paper. Preheat oven to 160°C

Place 250g of plain biscuits into the bowl. Crush biscuits 5 seconds / speed 10

Add 50g room temperature or melted butter to the bowl. Mix 5 seconds/ speed 5. Press the mixture into the lined tin and refrigerate until needed.

FILLING

Place 500g of room temperate cream cheese into the mixing bowl. Add 2 eggs. Combine for 20 seconds / speed 6.

Clean and dry mixing bowl.

Add 300g of white chocolate to the mixing bowl. Grate 6 seconds/ speed 8

Scrape bowl down. Melt chocolate 3 mins / 50°C / speed 1

Combine the cream cheese mixture and the melted chocolate. Fold in the chocolate 5 seconds / speed 4

Add 250g frozen raspberries. Fold into mixture 10 seconds / "Counter-clockwise operation" / speed 3.

Pour cream cheese mixture into prepared pan and tap pan gently a few times to allow the mixture to settle and eliminate air pockets.

Place into preheated oven. Bake 1 hr.

Allow to cool to room temperature before placing into the refrigerater overnight or until set (approx 4 hrs).