Raspberry and White Chocolate Cheesecake
1 x 250g pkt plain sweet biscuits
1 x 100g pkt hazelnut meal
150g butter, melted
3 x 250g pkts cream cheese, room temperature
140g (2/3C) caster sugar
1 tsp Queen vanilla bean paste
1 x 180g pkt good quality white choc, finely chopped
150g frozen raspberries
Brush a 20cm springform pan with melted butter. Process biscuits in food processor until finely crushed. Add hazelnut meal and butter. Process well.
Transfer into prepared pan. Use a straight sided glass to spread and press mixture firmly over base and sides of pan. Cover with plastic wrap and refrigerate for 30 minutes.
Beat cream cheese, sugar and vanilla paste in a bowl until smooth. Add the eggs, one at a time, beating well after each addition until well combined. Use a spoon to gently fold in chocolate and raspberries.
Pour over biscuit base. Smooth surface. Bake in 160C oven for 1 hour, until just set in the centre. Turn oven off. Leave cheesecake in the oven with door ajar for 2 hours. Chill for 2 hours before serving.