Ingredients

• 150g/5½oz butter
• 75g/2½oz dark chocolate
• 700g/1lb 9oz shortbread biscuits
• 900g/2lb white chocolate
• broken into pieces
• 1.2kg/2lb 12oz full-fat cream cheese
• 6 free-range eggs
• 450ml/16fl oz soured cream
• 1 tbsp vanilla extract
• 450g/1lb fresh raspberries
• 200g/7oz raspberries
• 1 tsp icing sugar
• plus extra for dusting
• 300ml/10fl oz double cream
• 50g/1¾oz white chocolate

Directions

• Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base and sides of a 13cm/5in
• a 18cm/7in and a 23cm/9in deep
• loose-bottom cake tin with non-stick baking paper.
• Melt the butter and chocolate in a saucepan over a low heat. Stir in the crushed biscuits and divide between the 3 tins. Press evenly over the base of the tins and chill in the fridge while you make the filling. (Make sure the base covers right to the edge
• or the topping could leak through the join on the loose bottom.)
• For the filling
• break the white chocolate into a bowl and melt very gently over a pan of hot water (do not allow the chocolate to become too hot)
• stir occasionally with a spoon until runny and smooth.
• Beat the cream cheese and eggs together in a large bowl until smooth
• add the soured cream and vanilla and whisk again until completely smooth with no lumps. Stir in the melted chocolate and mix together.
• Divide half of the mixture between the 3 chilled bases. Scatter the raspberries over the mixture in each tin and cover with the remaining mixture
• spreading evenly.
• Bake in the preheated oven for 30-35 minutes for the 13cm/5in cheesecake
• 35-40 minutes for the 18cm/7in cheesecake and 40-45 minutes for the 23cm/9in
• until they are just firm around the edge and just set in the middle. Remove from the oven
• and then leave to cool at room temperature before transferring to the fridge to chill.
• For the decoration
• pulse 50g/1¾oz of the raspberries with the icing sugar in a food processor to make a purée. Pass through a sieve and discard the seeds.
• Turn the cheesecakes out of their tins and place the 23cm/9in cheesecake on a serving plate. Place the 18cm/7in and 13cm/5in cheesecakes on 3mm-thick cake boards. Cut a cake dowel or an invisible cake pillar to the same height as the largest cheesecake. Press down into the middle of the cheesecake and place the 18cm/7in cheesecake on top. Repeat the process with the 18cm/7in cheesecake and place the 13cm/5in cheesecake on top. The dowel or invisible pillar helps to support the cheesecakes and prevents the lower layers from being crushed.
• Whip the cream until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a medium star nozzle. Pipe rosettes of cream close together around the top edge of all 3 cheesecakes and top each rosette of cream with a raspberry. Pour the raspberry coulis on to the top tier - the piped cream should prevent it from dripping down the sides.
• To make white chocolate curls
• place the chocolate bar on its side and drag the blade of a long sharp knife at a slight angle towards you (for easier
• but shorter
• curls use a vegetable peeler). Arrange the curls over the top tier.