Prep time: 35 minutes (plus 3 hours chilling)
Cooking time: 5 minutes
For the crust
14 ounces (400 g) chocolate cookies (crushed)
1 stick (110 g) unsalted butter (melted)
For the Filling
24 ounces (680 g) Marscarpone cheese
16 ounces (450 g) full fat cream cheese
24 ounces (680 g) fresh raspberries (pureed)
3 cups (700 ml) heavy/double cream
2 cups (385 g) white sugar
4 teaspoons powdered gelatin (or 12 regular sized gelatin leaves)
For the White chocolate ganache
12 ounces (340 g) White chocolate
¾ cup (180 ml) Heavy/double cream
At least 6 ounces (170 g) of each of the following fruits: Strawberries, blackberries, raspberries, blueberries and redcurrants
1. Begin by placing the gelatin leaves into a bowl of cold water to soften, if you are using powdered gelatin, sprinkle it over half a cup (120 ml) of cream taken from the 3 cups in the filling recipe, give it a whisk with a fork and leave for 5 minutes for it to bloom, which is important so that you have a smooth lump free dessert.
2. Place the chocolate cookies into a food processor and blitz until you have a consistency which resembles fine breadcrumbs.
3. In a large mixing bowl, combine the cookie crumbs with the melted butter and stir well.
4. Place the crumbs into a 10 inch round cheesecake pan which has been greased and lined with nonstick baking parchment and press into the bottom and sides of the pan to form a pie crust. Place into the refrigerator to chill while you make your filling.
5. To make the filling place the cream cheese, mascarpone cheese and sugar into a large mixing bowl or standing mixer. Use the standing mixer on whisk setting or use a hand held electric whisk to beat the cream cheese mixture for a few minutes until it becomes light and creamy.
6. Slowly start to add 2 and half cups of the cream a little at a time to the cream cheese mixture, this helps the consistency of the batter to stay smooth, once all of the cream is added turn the mixer onto full power and whisk until the mixture takes on the consistency of stiff whipped cream.
7. Puree the fresh raspberries in a food processor and pass through a sieve to remove the seeds, fold the fresh raspberry puree into the cream cheese and Marscarpone mixture.
8. Place the remaining ½ cup of cream into a small pan and gently heat, remove the gelatin leaves from the water and use your hands to squeeze out as much of the moisture as you can then add to the warm cream. Stir well until the gelatin has completely dissolved and then remove from the heat and allow to cool for 10 minutes to room temperature. If using powdered gelatin, simply add the bloomed gelatin and cream mixture from stage one to a pan and warm through until dissolved.
9. Once cooled, add the gelatin and cream mixture to the cheesecake mix and stir very well to ensure that it is fully incorporated, spoon the mixture into the cheesecake mold and spread out evenly using a spoon.
9. Place into the fridge and chill for at least 2 hours until set.
10. To make the white chocolate ganache, melt the chocolate and cream in a bowl placed over a pan of lightly simmering water. Allow to cool to room temperature and then pour over the raspberry cheesecake filling. Place into the refrigerator and chill for a further hour until the ganache has set.
10. Remove the cheesecake from the pan and top with the mixture of fresh fruits, your masterpiece is then ready to serve.