PERFECT Baked White Chocolate Cheesecake (With Raspberry Puree)

For the base

1. Line the base of a spring form pan (roughly 9 inches in diameter) with baking paper.
2. Crush the ginger cookies/biscuits in a food processor until they become fine crumbs. Alternatively, put the cookies into a large food bag, seal it and hit the bag with a rolling pin until you have fine crumbs.
3. Melt the butter in a medium saucepan, then add the ginger cookie crumbs and stir until well combined.
4. Empty the crumbs into the prepared pan and flatten down and push to the edges with the back of a metal spoon. Refrigerate for at least half an hour.

For the cheesecake

1. Meanwhile, pre-heat the oven to 300F/150C.
2. Melt the chocolate in a bowl in the microwave in 20 to 30 second bursts until almost melted. Stir to melt completely. Alternatively, melt in a heat-proof bowl over a pan of boiling water (do not let the bowl touch the water).
3. Whisk the eggs into the softened mascarpone and cream cheeses with an electric hand-held whisk on a low speed, then whisk in the cream and vanilla essence. Only whisk until just well combined.
4. Gradually whisk in the white chocolate, again just until well combined.
5. Remove the cookie base from the fridge and pour the cheesecake mixture on top. Smooth out the top with a spatula or metal spoon.
6. Bake for 40 to 45 minutes, or until the cheesecake is set around the edges but still jiggles in the middle like a jelly that hasn’t quite set.
7. Switch the oven off and slightly open the door, but leave the cheesecake inside the oven to cool slowly. After about an hour, take the cheesecake out of the oven. When it’s cooled completely (while still in the pan), cover it and put it in the fridge to set for at least four hours (preferably overnight).

For the raspberry puree/coulis

1. To make the raspberry puree, heat half of the raspberries with the confectioners’/icing sugar and the lemon juice until the raspberries start to bubble and break down (just a couple of minutes).
2. Pulse the mixture in a food processor until smooth. Then add a drizzle of water until the raspberries are the right consistency for pouring. Pour into a jug ready for serving.

To serve

1. Serve small slices of the cheesecake either at room temperature or straight from the fridge. Top with a few of the reserved raspberries and some of the raspberry puree.