Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
175g (6oz) white chocolate, finely chopped
350g (12oz) fresh or frozen (and defrosted) raspberries
900g (2lb) cream cheese
300g (11oz) caster sugar
25g (1oz) plain flour, sifted
2 tblsp single or regular cream
2 tsp vanilla extract
icing sugar, for dusting
250 g Oreo cookies
75 g Butter (plus extra for greasing)
23 cm/9in diameter spring-form tin
Preheat the oven to 170°C (325°F/Gas 3), and butter the base and sides of the cake tin. Make sure the base is upside down, so there’s no lip and the cake can slide off easily when cooked.
First make the biscuit base. Place the cookies in a food processor and
whiz until they form coarse crumbs.
Add the melted butter and whiz together until mixed. Alternatively, place the cookies in a plastic bag and crush them using a rolling pin, then add to the pan with the melted butter and mix together to combine.
Tip the crumb mixture into the prepared cake tin, spreading it out evenly to cover the bottom of the tin and pressing it down firmly. Next make the cheesecake topping. Place the white chocolate in a heatproof bowl and set this over a pan of just simmering water, stirring occasionally until melted.
While the chocolate is melting, purée the raspberries in the food processor (having first cleaned the bowl), or simply mash them with a fork, then push them through a sieve, discarding the seeds.
Using a hand-held electric beater or an electric food mixer, mix the cream cheese and sugar together until smooth and fluffy.
Beat in the flour, followed by the eggs, one at a time, then beat in the cream, vanilla extract, puréed raspberries and melted white chocolate.