White Chocolate And Raspberry Cheesecake - cooking recipe

Ingredients

7 oz graham crackers
6 tbsp unsalted butter, melted
2 tbsp brown sugar
1 tbsp powdered gelatin, bloomed in 1/2 cup cold water
13.25 oz cream cheese, at room temperature
1/2 cup milk
2/3 cup granulated sugar
6 oz white chocolate, melted, cooled
1 1/4 cups heavy cream, whipped
10.5 oz frozen raspberries, thawed + extra, to serve

Preparation

Grease and line an 8 inch springform pan with parchment paper.
Process graham crackers in a food processor until finely crushed. Add butter and brown sugar and process to combine. Press into base of prepared pan. Chill.
Meanwhile, for the filling, gently melt bloomed gelatin over low heat. Set aside to cool. Beat cream cheese, milk and 1/2 cup sugar until combined. Fold in cooled gelatin, white chocolate and whipped cream.
Spread 1/3 of mixture over chilled base then chill for 10 mins, or until firm. Fold 1/2 the raspberries into 1/2 of remaining mixture then transfer to prepared pan. Chill for 10 mins, or until firm. Spread remaining mixture over top and chill for 4 hours, or overnight until set.
For the raspberry sauce, place remaining raspberries, remaining sugar and 1 tbsp water in a small saucepan. Cook for 5 mins, or until sugar dissolves. Bring to a boil, reduce heat and simmer for 5 mins, or until thickened slightly. Strain, discarding seeds.
Just before serving, drizzle 1/2 the raspberry sauce over cheesecake. Top with extra raspberries. Serve with remaining raspberry sauce.