A decadent Christmas delight that mimic the colours of the joyous day! Our Erika Raspberries are perfect sweet and sharp match to the light creamy taste of the cake.
600 grams of cream cheese (room temperature)
⅔ cup of caster sugar
⅓ cup corn flour
1 teaspoon of vanilla extract
200g of white chocolate melted (cooled to room temp)
500 grams of sour cream (room temperature)
3 punnet's of Y.V.Fresh Erika raspberries (around 625 grams)
Preheat the oven to 170 degrees celsius. Grease a 20cm round cake tin and line with baking paper.
To make the base place 100 grams of butter and Anzac biscuits into a food processor and combine. Press the mixture into the bottom of the pre-prepared pan and set aside to chill in the fridge.
To make the filling, place the cream cheese and sugar into a mixer and gently beat until smooth. Add in the corn flour and beat until combined. Add in the eggs one at a time beating well after each. Stir through vanilla extract and a pinch of salt.
In a separate bowl combine chocolate and sour cream then stir through cream cheese mixture.
Pour ⅓ of your mixture into your pre-prepared and now chilled cake tin, add in a handful of raspberries and repeat until all mixture is in the cake tin. Finish with final drizzle of raspberries.
Place the cake tin into a large deep baking dish. Fill the dish with boiling water halfway up the side of cake tin.
Bake for 1 hour and 40 minutes until the cake is firm to touch. Turn off the oven and stand the cheesecake in the oven for 40 minutes, then remove from oven and set the cheesecake aside to cool for an additional 2 hours (until centre is firm).
Once set lift from pan and serve with fresh Raspberries