Raspberry White Chocolate Cheesecake With Chocolate Crumb Base

Ingredients:

For the Base:
1.25 cups chocolate cookie crumbs
2.5 tablespoons sugar
0.25 cup butter, melted

For the Filling:
3 x 250 gram packs of cream cheese
0.5 - 0.75 cup sugar
3 eggs
1 tsp vanilla

2.25 cups white chocolate
0.5 cup half and half cream

For the Rasberry Swirl
2 packs of fresh raspberries
2 tsp cornstarch
2 tbsp sugar
0.5 cup water

To make the base, mix the crumbs, butter, and sugar together. Combine well. Press the filling into the base of a standard nine inch cheesecake pan (removable sides).

Meanwhile, add the raspberries, cornstarch, sugar and water into a sauce pan and bring to a boil. Use a spoon to smush the raspberries fully. Allow the sauce to sit for 5 mins on a high heat so as much liquid can be extracted from the fruit as possible. Use a strainer to strain and remove the seeds.

Heat a saucepan of water on the stove until simmering. Add white chocolate and cream to a metal bowl (or smaller saucepan) and place the bowl in the saucepan of hot water until the chocolate has melted. Mix well until you have a white chocolate sauce. Do not allow any water to seep in, or the oil and chocolate will separate.

In a mixer, add the cheese and sugar. Mix. Mix in one egg at a time, mixing in between.

Wilde Oscar says: Be sure to count the egg shells when you're done- if you have 5 halves instead of 6, your cake will have a little extra crunch. Gotta roll with it, perhaps you could introduce it as "mystery cheesecake", "lucky-surprise cheesecake", or "crunchy cheesecake"... anything really, aside from "Screwed-up-and-dropped-a-shell-in cheesecake". After all marketing is everything.

Add in vanilla and 3/4 of the white chocolate sauce. Combine until filling is smooth. Pour half of the filling into the crust. Add 3tsps of the raspberry sauce, then add the remaining filling. Add another three tsps of raspberry sauce to the top, and use a toothpick to create swirls.

Place in oven preheated at 180C for 50-60 mins. Remove, allow to cool, and place in fridge to set for at least 8 hours.

Slice, and drizzle remaining raspberry sauce and white chocolate on top of slices.