- 20g salted butter, melted and cooled, plus extra to grease
- 200g soft amaretti
- 1½tbsp fine rice flour
- 350g good-quality white chocolate, broken into small pieces
- 300ml double cream
- 500g full-fat cream cheese
- 75g caster sugar
- 3 large eggs
- 400g raspberries
- icing sugar, sifted, to dust
Serves 9 squares
Grease the sides of the cake tin and line the base and sides with 2 wide strips of non-stick baking paper. Break the amaretti into a food processor, add in the rice flour and pulse to a fine crumb. Mix in the melted butter then press the crumbs evenly over the base of the cake tin and place in the fridge to chill.
Meanwhile, preheat the oven to 170°C/340°F/Gas 3. Place the chocolate and cream in a bowl and set over a smaller pan of just simmering water, without letting it touch the water. Remove from the heat after 6 minutes, stir well until combined and completely melted, and set aside to cool for about 10 minutes.
Whisk the cream cheese until light then whisk in the sugar and the eggs, one at a time, until smooth, and stir in the chocolate mixture.
Pour one-third of the cream cheese mixture over the chilled base, and scatter over 100g raspberries. Follow with another third of the mixture, and another 100g raspberries, then pour over the remaining mixture. Place the tin on a baking tray and bake for 45-60 minutes, until the surface of the cheesecake is tinged a pale golden colour, and the centre has a slight wobble. Turn off the heat and leave the cheesecake in the oven for 30 minutes, then remove to cool in the tin on a wire rack for 1 hour. Remove the sides of the tin and place the cheesecake in the fridge overnight. Just before serving, scatter over the rest of the raspberries, sift over a little icing sugar, and cut into 9 squares.