This is a cheesecake you can make for
anyone, anytime, especially those naysayers that say they don't love
cheesecake! It's made with raspberries and white chocolate but you can swap
that to any berries or fruit that your mama likes best to spoil her this Mother's
Baking and styling by Charlotte Ree (@charlotteree), photography by Luisa Brimble (@louisabrimble).
● 1 x packet of Arnotts Nice biscuits,
or 250g plain sweet biscuits, finely crushed
● 125g butter, melted
● 500g cream cheese, at room
● 2 eggs, at room temperature
● 150g caster sugar
● 1 tsp vanilla extract
● 50g cornflour, sifted
● 150g white chocolate, melted
● 400 ml thickened cream
● 250g raspberries, fresh or frozen
Preheat your oven to 150°C and grease and line a 23cm
springform cake tin.
Mix the crushed biscuits and butter together until combined
and then press evenly into the base of your prepared tin. Chill until needed.
In a food processor, pulse the cream cheese until smooth. Add
the eggs, sugar, vanilla and cornflour and process until completely combined.
Pulse in the melted chocolate and cream, being careful not to overmix as you do
not want the mixture to split.
Pour the cheese mixture over the biscuit base
and scatter the raspberries on top. Bake for 40 minutes, noting that the
filling won't be completely set when you remove it from the oven. Allow to cool
to room temperature. Place in the fridge and allow to chill for at least two
hours, or until firm.