- 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
- 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 purĂŠe 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.