White Chocolate and Raspberry Cheesecake

Ingredients

Base
250 grams of shortbread
100 grams softened butter
50 grams ground almonds
1/4 teaspoon each ground cinnamon and nutmeg

Filling
500 grams cream cheese
juice and rind of 1/2 lemon
2 eggs, sperated
1/4 cup flour
1/4 cup + 1/4 cup sugar
100 grams melted white chocolate
1/4 cup frozen raspberries

Method

Preheat oven to 175 degC.

In a food processor combine the ingredients for the base. Press into a lined spring form tim covering the base and coming about 2cm up the sides. Place in the freezer for 15 minutes.

In a glass bowl, mix the cream cheese, lemon zest and juice, egg yolks, 1/4 cup sugar with an electric beater. Stir in the white chocolate to combine.

In a seperate glass bowl, mix the egg white to soft peaks, then slowly add the sugar while beating to form stiff peaks.

Add the raspberries to the cheesecake mix, then gently fold in the egg white.

Add to the base and bake for about an hour until the centre of the cheesecake is wobbly when jiggled, but the outer edge seems to be set. Switch off the oven and allow to cool completely.