| Created by | Spinneys |
| Prep time | 35 minutes |
| Cook time | 50 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 938 |
| Fat | 60g |
| Saturates | 31g |
| Protein | 14g |
| Carbs | 91g |
| Sugars | 65g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 100°C, gas mark 1.
To make the base, place the biscuits and 50g of pistachios in a food processor or blender and blitz until fine. Add the softened butter and pulse until combined.
Press into the base of a 20cm springform cake tin. Refrigerate until set.
Melt the Belgian white chocolate and zest and juice the lemon.
To make the filling, bring the cream cheese, crème fraîche and eggs to room temperature before mixing with the sugar, flour, melted chocolate, 1 tsp of lemon juice, lemon zest and rose water together in a food processor and blending until smooth. Pour over the prepared crust.
Place 100g of the raspberries in a small food processor and process until smooth. Strain through a fine sieve into a small saucepan, discarding any solids.
Place over a high heat and add the sugar. Bring to a simmer, stirring until the sugar has dissolved. Cook for 3 minutes, or until thickened slightly. Allow to cool to room temperature.
Soak 2 tsp of tukmaria seeds in 125ml of boiling water for approx. 15 minutes before stirring them into the mixture.
Swirl the raspberry mixture into the cheesecake and press in 100g of the raspberries on top.
Wrap the bottom of a 20cm cake tin with a large piece of foil then place the cheesecake in a large roasting pan. Fill the pan with boiling water until it reaches halfway. Place it in the preheated oven and bake for 45 minutes or until just set – it should have a slight wobble in the middle. Turn off the oven, leave the oven door ajar and allow to cool completely.
Place the cheesecake in the fridge for 2-3 hours, or until set.
To make the raspberry jelly, add the jelly mix to a jug and pour over 125ml of boiling water. Stir to dissolve the jelly mix then add 125ml of cold water. Allow to cool to room temperature then pour into a 20cm x 22cm tin lined with cling film. Place in the fridge for 4 hours.
Once set, cut into 2cm cubes.
When ready to serve, remove from the fridge for 10 minutes before unclipping from the tin. Break up the Tony’s Chocolonely and melt half of it.
Top the cheesecake with the remaining fresh raspberries, jelly cubes, broken up Tony’s Chocolonely and remaining pistachios.
Drizzle the cheesecake with the melted white chocolate and sprinkle the remaining tukmaria seeds over.
