Raspberry & White Chocolate Cheesecake

This is my all time favourite pud. I make it up in multiples of the basic recipe, it freezes well and I make a raspberry coulis to go with it, which also freezes. For a large version I use 1 ½ times the basic recipe. I regularly use more biscuit base than this suggests as I find there isn’t enough & always use oatmeal Hobnobs rather than digestive biscuits; they add more texture. So here goes;

Ingredients
For the base;
80g biscuits
40g butter
For the filling
100g white chocolate
1 tbsp butter
100ml double cream
2 tbsp icing sugar
drop of vanilla extract
150g soft cream cheese
100g raspberries + handful for decorating
Special equipment
4 Individual food rings 8cm diameter
Greaseproof paper

If making a large one I use a loose based cake tin which I line with greaseproof paper.

METHOD
1. 1st prepare the biscuit base. Break up the biscuits & place in a freezer bag, using a rolling pin bash them until they turn to crumbs, then put them in a bowl. Melt the butter & add them to the biscuits; mix thoroughly. Place the food rings on onto a baking tray, each with grease proof paper underneath. Divide the crumb mixture between the rings. (At this point I often realize I want more biscuit base & make up more) Press the biscuit base down then put in the fridge whilst you get on with the filling.
2. Break the white chocolate up & place in a heatproof bowl with the butter, over a pan of simmering water. Stir occasionally until melted. Remove & allow to cool slightly.
3. Pour the cream into a mixing bowl & the vanilla extract & icing sugar. Whip them together to form soft peaks; stir in the soft cream cheese followed by the chocolate. Fold in ½ the raspberries, breaking them up to form pink tinge, then add the rest, trying to keep them relatively whole.
4. Spoon this mixture evenly between the bases from the fridge. Fill to the top & smooth off with a palate knife. Return to the fridge for at least 4 hours, preferably overnight. (I freeze them at this stage, having removed them from the rings.) 
5. To serve, remove them from the rings pushing up from the bottom carefully. Decorate with the spare raspberries & serve with the coulis.

Raspberry Coulis
· 100g/3½oz raspberries
· 20g/¾oz icing sugar

Blend the raspberries and icing sugar in a food processor and pass through a fine sieve to remove the seeds.

I regularly make multiples of the recipe & freeze in small batches.