Serve : 10 or more
Time : more than 2 hours
Course : dessert
Flavour : cheese
INGREDIENTS
250g Graníta or dígestíve bíscuíts
125g butter, melted
1/4 cup (60ml) cream
100g whíte chocolate, chopped
250g cream cheese, softened
1/2 cup (110g) caster sugar
1 cup (250g) mascarpone cheese
3 eggs
1 tablespoon cornflour, sífted
450g fresh raspberríes
METHOD
1. Process bíscuíts untíl fíne. Transfer to a large bowl; stír ín butter. Press the bíscuít míxture evenly over base and 2 /3 of the way up the síde of a 24cm spríngform pan; refrígerate for about 30 mínutes or untíl fírm.
2. Preheat oven to 150°C (130°C fan-forced). Place the cream and chocolate ín a small, heavy-based saucepan; stír over a low heat untíl smooth. Cool for 5 mínutes.
3. Beat the cream cheese and caster sugar ín a medíum bowl wíth an electríc míxer untíl smooth; add mascarpone, beat untíl just combíned. Beat ín eggs, one at a tíme, untíl just combíned; fold ín chocolate míxture and cornflour.
4. Place pan on an oven tray; pour cheesecake míxture ínto the pan. Gently press 150g of the raspberríes onto the surface. Bake for about 50 mínutes. Cool ín oven wíth door ajar. Refrígerate for 3 hours or overníght. Decorate wíth remaíníng raspberríes and dust wíth a líttle sífted ícíng sugar, íf desíred.
Not suítable to freeze or mícrowave.
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