Raspberry and white chocolate cheesecake with chocolate shards
A richly, decadent dessert that will wow your guests!
Melted butter, to grease
200g digestive biscuits
85g butter, melted
150g caster sugar
½ tsp vanilla extract
4 large eggs
260g white chocolate, melted
300g sour cream
Fresh raspberries, to serve
1 tbsp caster sugar
175g fresh or frozen raspberries
2 tsp cornflour dissolved in 1 tbsp cold water
25g macadamia nuts, toasted and coarsely chopped
100g caster sugar
150g white chocolate
1. To make the raspberry syrup, stir the sugar, raspberries and water in a small saucepan over medium heat until soft. Stir in the cornflour mixture, then simmer until slightly thickened. Strain the syrup into a small jug, discarding the seeds. Refrigerate until cold.
2. Grease the base and sides of a 20cm springform pan with melted butter and line the base with baking paper. Process the biscuits in a food processor until fine crumbs form. Add the butter and process to combine. Press the mixture over the base of the prepared pan, then refrigerate until required.
3. Preheat the oven to 160°C. Using an electric mixer, beat the labneh, sugar and vanilla extract until smooth and the sugar has dissolved. Beat in the eggs, one at a time.
4. Fill a small saucepan one-third full with water and bring to a gentle simmer. Place the chocolate in a small heatproof bowl, place over the pan and stir until the chocolate has melted (don’t let the bowl touch the water). Remove from the heat and whisk in the sour
cream. Stir the chocolate mixture into the labneh mixture.
5. Pour half the mixture over the biscuit base. Drizzle with 2 tablespoons of raspberry syrup. Pour the remaining mixture on top. Pour the remaining syrup into a squeezy bottle. Starting from the centre of the cake, draw concentric circles with the syrup to the outside. Run a skewer from the centre to the edge of the cake to create a web effect.
6. Bake the cheesecake for 1¼ hours, or until almost set (the cheesecake should still have a slight wobble in the centre). Leave to cool in the oven for 1 hour with the door ajar, then refrigerate for 3 hours, or until set.
7. To make the chocolate shards, line two oven trays with baking paper. Spread the nuts in a single layer on one tray.
8. Stir the sugar and water in a medium-sized saucepan over medium heat, without boiling, until the sugar has dissolved, using a wet pastry brush to brush any stray grains on the inside of the pan back down into the mixture.
Bring to the boil, then boil, uncovered and without stirring, for approximately 10 minutes, or until the mixture begins to turn golden brown. Pour the mixture over the nuts on the tray. Cool for 5 minutes or until set, then break into pieces and process in a food processor until coarse crumbs form.
9. Fill a small saucepan one-third full with water and bring to a gentle simmer. Place the chocolate in a small heatproof bowl, place over the pan and stir until the chocolate has melted (don’t let the bowl touch the water). Thinly spread the chocolate onto the remaining prepared tray and sprinkle the praline in a thin layer on top. Set aside to cool and set, then break into shards.
10. Top the cheesecake with chocolate shards and raspberries. Drizzle the syrup on each plate before serving.