BAKED WHITE CHOCOLATE
& RASPBERRY CHEESECAKE
(COVER RECIPE)
SERVES 8
“I have kept this recipe since my days as an
apprentice at the Grand Hyatt Melbourne.
It was in fact the speciality of the hotel.”
This recipe can be made 1 day ahead;
store chilled. Begin at least 5 hours ahead.
100g unsalted butter, melted
200g store-bought Anzac biscuits
500g cream cheese, at room
temperature
(^2) / 3 cup (150g) caster sugar
(^1) / 3 cup (50g) cornflour
3 eggs
Finely grated zest and juice of 1 lemon
2 vanilla beans, split, seeds scraped
125g white chocolate, melted,
cooled to room temperature
500g sour cream, at room temperature
250g fresh raspberries
Freeze-dried raspberries (optional –
substitute extra fresh raspberries),
to serve
Preheat oven to 170°C. Grease a 20cm
round watertight cake pan and line with
1 piece of baking paper, folding excess
over top of pan to make an even edge
(using 1 whole sheet of baking paper
will make it easier to remove the
cooked cheesecake from the pan).
To make the base, place butter and
biscuits in a food processor and whiz to
combine. Press crumb mixture into base
of the prepared pan. Chill until needed.
To make the filling, place cream
cheese and sugar in a stand mixer
fitted with the paddle attachment and
beat until smooth. Add the cornflour
and beat until combined. Add eggs,
1 at a time, beating well after each
addition. Stir through lemon zest and
juice, vanilla seeds and a pinch of salt.
Combine chocolate and sour cream
in a bowl, then stir through cream
cheese mixture. Pour^1 /^3 batter over
base and scatter with^1 / 3 raspberries.
Repeat layering process twice more,
finishing by pressing final^1 / 3 raspberries
into batter. Place cheesecake in a large,
deep baking dish. Fill dish with boiling
water to halfway up side of cheesecake
pan. Bake for 1 hour 40 minutes or until
cheesecake is firm to the touch with
a slight wobble in the centre. Turn
off oven. Stand cheesecake in oven
with the door closed for 40 minutes,
then remove pan from water bath
and set cheesecake aside to cool
to room temperature. Chill cooled
cheesecake for at least 2 hours or
until firm in the centre.
Once set, carefully lift from pan with
baking paper. Slice and serve topped
with freeze-dried raspberries, if using,
or extra fresh raspberries.
delicious.com.au/recipes
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