This recipe is based on this one from taste.com.au but as always I’ve changed it up a bit. I also finally got around to using the adjustable cake ring I bought when we lived in London. It worked so well! I didn’t bother to line it or grease it and the cheesecake popped right out. I just expanded it a little to loosen the cake…easy! Here’s a few links to similar versions from pastrychef.com, from chef.com.au and from legendcookshop.co.uk. I bought mine from Lakeland but I can’t find it on their site now.
100g butter, melted
250g frozen raspberries
2 tablespoons boiling water
3 1/2 teaspoons powdered gelatine
180g white chocolate, chopped
2 x 250g blocks cream cheese, softened
1/3 cup caster sugar (or white sugar)
1 teaspoon vanilla extract
3/4 cup (185ml) light evaporated milk
Put the frozen berries in a sieve over a bowl and allow to thaw. Mine took about 1 hour. You could skip this bit, but the berries are likely to bleed and leave juicy spots in your cheesecake.
Line base of a 9 inch round springform pan with baking paper. As mentioned above, I used the adjustable ring, so I didn’t line or grease it. I just sat it on a flat plate.
Melt the white chocolate in a double boiler or in the microwave. Set aside.
Place boiling water in a small, heatproof jug. Sprinkle over gelatine. Stand in a pan of simmering water and stir until gelatine has dissolved. The height of the simmering water should be about equal with the height of the gelatine/water mix.