White Chocolate and Raspberry Cheesecake

This was todays pudding! WOW! absolutly delicious - and do not miss out the walnuts in the base - it's out of this world ... every cheesecake base should have walnuts in! I wish i'd discovered it before! It's the best kept secret ever!
It's very easy but does take a while! (an hour for baking and then a few hours for cooling), also it's not that expensive but you do have to buy a few bits that are not everybodies store cupboard ingredients, but it is a nice treat if your having people round.

INGREDIENTS:

FOR THE BASE:
50g unsalted butter
225g digestive biscuits finely crushed
50g chopped pecan nuts of walnuts

FOR THE FILLING:
275g mascarpone
175g fromage frais
2 eggs, beaten
45g caster sugar
250g white chocolate
225g fresh raspberries

FOR THE TOPPING
115g mascarpone
75g fromage frais
white chocolate curls and raspberries to decorate

Method

Preheat the oven to 150C. Melt the butter in a pan over low heat, then stir in the crushed biscuits and nuts.  Mix well and press the mixture evenly and firmly into the base of a 23cm springform cake tin.

For the filling, beat together the mascarpone and fromage frais, then beat in the eggs and caster sugar until smooth.

Break the white chocolate into smaller pieces and place in a heatproof bowl set over a pot of simmering water (or use a double-boiler if you have one).  Stir occasionally to check for lumps and remove from the heat when chocolate has melted completely.

Stir the melted chocolate into the mascarpone mixture, then carefully fold in the whole raspberries.

Pour the filling into the springform cake tin and spread it evenly.  Place the springform on a cookie sheet with raised edges - my filling seeped out of the join between the sides and base of the springform and made a mess in my oven.

Bake for about 1 hour or until just set (you can stick a skewer into the centre to check, or just gently shake the tin to see how wobbly things are).  Switch off oven, but leave the cheesecake where it is and allow to cool until completely set.

Release the springform tin and lift the cheesecake onto a plate.  Mix the remaining mascarpone and fromage frais in a bowl and spread carefully over the top of the cheesecake.  Decorate with fresh raspberries and chocolate curls (these are easy to make with a vegetable peeler) or buttons, or chips and serve.

Enjoy this! I know i did ... theres a big slice left in the fridge and i'm very tempted ...