Ingredients

• oil
• for greasing
• 25cm/10in sponge cake disc (cut from a large ready-made sponge flan case)
• 300g/11oz white chocolate
• roughly chopped
• 350ml/12fl oz double cream
• 750g/1lb 10oz full-fat soft cream cheese
• 1½ tsp vanilla extract
• 2 lemons
• zest and juice
• 50ml/2fl oz bourbon
• plus extra for sprinkling
• 3 free-range eggs
• separated
• 200g/7oz caster sugar
• 4 tbsp cornflour
• 250g/7oz raspberries
• 250g/9oz raspberries
• 2 tbsp icing sugar

Directions

• Preheat the oven to 180C/350F/Gas 4. Lightly grease a 25cm/10in spring-form cake tin.
• Place 200g/7oz of the white chocolate and the double cream into a bowl suspended over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat until just melted.
• Place the sponge disc in the base of the tin. Sprinkle with a little bourbon
• if you like.
• Place the cream cheese into another bowl and add the vanilla extract. Then beat together with the lemon zest and juice
• bourbon and egg yolks.
• Stir in the sugar
• corn flour and white chocolate cream and mix until thoroughly combined.
• Carefully fold in the raspberries and the remaining chopped white chocolate.
• Whisk the egg whites until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cream cheese mixture with a large metal spoon
• making sure they are fully incorporated
• then pour the mixture over the sponge base in the cake tin.
• Set the cheesecake on a large sheet of foil and wrap the foil up around the base of the tin to seal the bottom.
• Pour 2-3mm of warm water into a roasting tray
• and sit the cake tin in the tray. (This will help create steam during cooking.) Bake for one hour until the top is golden-brown but the middle of the cake still has a slight wobble.
• Remove from the oven and leave to cool and set completely before removing from the tin.
• For the raspberry sauce
• place the raspberries
• icing sugar and 50ml/2fl oz water into a blender and purée until smooth.
• Strain the sauce through a fine sieve pushing it through with a spatula or spoon.
• Slice the cheesecake and serve with a drizzle of raspberry sauce.