Raspberry & white chocolate ginger cheesecake

Name: Raspberry & white chocolate ginger cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 100 g Waitrose 1 Belgian Dark Chocolate & Ginger Biscuits, crushed with a rolling pin; 35 g unsalted butter, melted; 400 g full-fat soft cheese; 100 g caster sugar; 1 Grated zest of lemon; 4 medium free range eggs, 2 whole, 2 yolks; 100 g Cooks’ Homebaking White Chocolate, broken into chunks; 100 ml double cream; 100 ml soured cream; 300 g raspberries; Cooks’ Ingredients Mini White Chocolate Stars

This cheesecake recipe works brilliantly all year round. The warmth of the ginger makes it feel suitably warming in the winter months, while the lightness of the cheesecake and fresh raspberries brings a summery layer to the dish.

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Vegetarian

Serves8
CourseDessert
Prepare20 mins
Cook40 mins
Total time1 hr
Pluschilling

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2 x 100g Waitrose 1 Belgian Dark Chocolate & Ginger Biscuits, crushed with a rolling pin
35g unsalted butter, melted
400g full-fat soft cheese
100g caster sugar
1 Grated zest of lemon
4 medium free range eggs, 2 whole, 2 yolks
100g Cooks’ Homebaking White Chocolate, broken into chunks
100ml double cream
100ml soured cream
300g raspberries
Cooks’ Ingredients Mini White Chocolate Stars

Preheat the oven to 170°C, gas mark 3. Mix the biscuits with the melted butter and press into the base of a 20cm round greased and base-lined springform tin.
Beat together the soft cheese, sugar and lemon zest until smooth, then gradually beat in the whole eggs and yolks.
Melt 100g white chocolate with the double cream in a small pan over a low heat and stir until smooth. Cool, then fold into the cheese ingredients. Spoon the mixture into the tin, level the surface, then bake for 35-40 minutes until just set. The top should still wobble a little when you shake the tin. Remove from the oven and leave to cool on a wire rack for a couple of hours, then cover and chill for at least 2 hours, or overnight if possible.
Carefully remove the cheesecake from the tin and place on a serving plate. Spread the soured cream over the surface and top with the raspberries. Scatter with the chocolate stars and chocolate shavings, then serve.

Typical values per serving when made using specific products in recipe