Instructions

• Prepare tin:
• 01 Line base of 23cm springform tin with non stick paper. Lightly butter sides of tin.
• Prepare base:
• 02 Blitz biscuits in a food processor until crumbs. Melt butter and add to the biscuit crumbs. Tip into the tin and with the back of a spoon level to a flat base. Place in fridge to chill.
• Make raspberry swirl:
• 03 Place raspberries and lemon juice into a pan with 1 tbsp sugar. Gently cook 4-5 minutes and when raspberries soft tip into a food processor and pulse to a liquid. Remove liquid from food processor, sieve to remove the pips, allow to cool. Discard pips.
• Make cheesecake filling:
• 04 In a large bowl using an electric whisk beat the cream cheese soft, then add sugar, cream, vanilla paste, melted white chocolate, eggs and yolks. Beat smooth.
• Assemble:
• 05 Remove tin from the fridge and place on a large piece of tin foil and wrap sides well to prevent any leaking. Pour cheesecake mixture into the tin. Level the top and then pour all the raspberry puree on the top and with a large skewer swirl the two mixtures together.
• Water bath: see image #2
• 06 Take a large deep sided baking tray, place the tin in the middle and carefully fill with hot water until it reaches 2cm up the sides of the tin. This is called a water bath.
• Bake:
• 07 Place in a the preheated oven and bake for 1 hour 15minutes or 1 hour 30 minutes, or until the edge of the cheesecake is set and the centre wobbly to touch. Remove from the oven and the water bath and allow to cool. When cool run a small knife around the edge of the cheesecake and place in the fridge, still in the tin. Allow to chill for several hours.
• Serve:
• 08 Remove from the fridge, unclip the tin, plate and take to the table whole or sliced with a few fresh raspberries.