NYC Baked Cheesecake with Raspberries and White Chocolate

Steps

1. 1

   Preheat the oven to 160°C (325 °F).

2. 2

   Grease a 23cm springform cake tin with extra butter and line the bottom with parchment paper.

3. 3

   Mix together the blitzed biscuits, 85g melted butter, and 1 tbsp caster sugar until well combined.

4. 4

   Place the biscuit mixture into the bottom of the prepared springform tin and press down lightly to form an even layer.

5. 5

   In a large bowl, combine the vanilla bean paste, lemon zest, lemon juice, 200g caster sugar, corn flour, and cream cheese.

6. 6

   Whisk the mixture together until smooth.

7. 7

   Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.

8. 8

   Add the sour cream and whisk until the mixture is completely smooth.

9. 9

   Gently stir through the white chocolate chips and the 400g of raspberries.

10. 10

    Pour the cheesecake mixture into the cake tin and tap it lightly on the counter to settle the mixture and remove air bubbles.

11. 11

    Bake for 1 hour and 15 minutes until the top is golden and the cheesecake is just set (it should still have a slight wobble in the center).

    Start 1-hour timer
12. 12

    Remove from the oven and allow to cool completely in the tin.

13. 13

    Once cooled, remove from the tin and place on a serving plate.

14. 14

    Dust the top with icing sugar.

15. 15

    Serve sliced with fresh raspberry sauce and a drizzle of double cream.