baked rasberry and white chocolate cheesecake.

I have never made a successful cheesecake before - so what better time to try - than when you are having Friends found for a pudding party!

the recipe was:

Ingredients


200g digestive biscuits
300g white chocolate
80g butter, melted
125ml single cream
500g mascarpone/cream cheese
100g caster sugar
3 free range eggs
2 free range egg whites
400g fresh raspberries

Method

Process the biscuits until they resemble fine breadcrumbs - the smoother they are the better the base will be. Add 100g of the white chocolate (finely chopped/grated) and the melted butter. Process until combined.
Press this mixture into the base and sides of a 26cm springform tin. Cover with cling film and refrigerate for half an hour or so.

Turn the oven on to about 120C/100C for fan assisted.

Put the cream in a pan and put it on the heat. Take the remaining (chopped) chocolate and place it in a bowl. Bring the cream to the boil and pour it over the chocolate. Stir until it is all melted and combined.

Beat the mascarpone with the sugar, then add the whole eggs and the chocolate mixture. In a separate bowl, whisk the egg whites to soft peaks and fold into the mixture with 250g f the raspberries.

Pour this mixture on to the biscuit base and bake in the oven for around an hour and a half or until just set.

To serve, top the cheesecake with the remaining raspberries and sift a little icing sugar over the top.


Well i followed the instructions and cooked

i cooked it for 1 1/2 hours
i thin cooked it for 15 more minutes
i then cooked in for 20 more minutes
and then a bit longer and a bit longer and it then looked done

so i took it out - got it out of the tin and it collapsed as it wasn't cooked in the middle.

I quickly put in back in the tin in a dishevelled sort of way and put it back in the oven on a higher temperature for 2 more hours and it was cooked.

It was yummy even if it looked a bit of a scrambled cheesecake mess.