A baked cheesecake is a really impressive way to get ahead when hosting a dinner party. All the hard work is done up front and you can even make it the day before. This rippled cheesecake makes for an impressive centre piece and taste even better than it looks.
200g ginger biscuits
75g melted butter
300g golden caster sugar
540g plain, soft, full fat cream cheese
60g Paysan Breton luxury cream cheese, from Waitrose (use 60g extra plain cream cheese if you can’t get this)
150ml soured cream
2 large free range eggs
2 Tbsp plain flour
1 Tsp vanilla bean paste
80g white chocolate
Pre-heat the oven to 140°c. Line a loose bottomed cake tin with greaseproof paper. Whizz the biscuits in a food processor until they resemble coarse crumbs. Add the butter and pulse a few times to combine. Pour the mixture into the cake tin, press into an even layer and chill while you prepare the filling.
Put 200g of the raspberries into a food processor and blitz to a puree, pass the puree through a sieve into a small saucepan and add 50g of the caster sugar to the pan. Heat the puree for 5 minutes until the sugar is dissolved and the sauce has a syrup consistency. Set aside to cool.
In a large mixing bowl whisk the cheeses for a minute or two to soften, add the soured cream, eggs, flour, the remaining sugar and vanilla. Whisk until smooth. Break the chocolate into small chunks then fold in the chocolate and remaining raspberries.
Pour the filling over the biscuit base and then pour the syrup on top in an even layer. Use a knife to gently ripple the syrup across the cheesecake.
Place the cake tin onto a baking sheet and bake in the oven for 1 hour. After 1 hour turn the oven off but leave the cheesecake in the oven to rest for 1 hour with the door slightly ajar. Then remove the cheesecake and chill for a few hours before serving.