Preheat the oven to 150oC / 300oF.
Grease a 20cm springform tin.
Throw in the biscuit crumbs and roll the tin around to coat the sides. Leave the excess in the base in an even layer.
Scrape the seeds from the vanilla pod into a bowl and add the chopped white chocolate. Heat the bowl over a pan of simmering water until the chocolate melts. (Do not let the water touch the bowl). Once the chocolate has melted remove from the pan of water then fold in the crème fraîche and stir until smooth.
In a separate bowl beat the cream cheese until soft and smooth. Add the eggs to the cream cheese, one at a time, beating well after each addition. Fold in the chocolate mixture and mix thoroughly.
Pour into the prepared tin then once all the mixture is in, bang the tin down on work surface to remove any air bubbles. Transfer the tin into a baking dish half-filled with warm water.
Bake for around 50-60 minutes, when it should be golden brown. (don’t worry too much if it doesn’t colour, main thing is that the centre is properly cooked)
Rest for several hours, until firm. Turn out and slice into wedges to serve.
Blitz the raspberries with a hand-blender to sauce consistency and serve with the cheesecake.
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