White chocolate and raspberry cheesecake

As I said earlier baking is definitely something you share with family and friends and I'm lucky enough to share the passion with my mum. Today, I bought all my gear out to mum's house and we made our very first cheesecake, and an absolutely scrummy one at that! However, this recipe doesn't have the traditional biscuit base. It's simple and creamy with the balance of tarty fruit and the sweetness of the chocolate. Yum!

Our baking time was interrupted by a certain little man. It's a huge change when you have a baby and suddenly everything you do becomes based around them and if they allow you to do it. Haha. Today as we baked, Finn was playing on his play-mat but every 10mins or so he would get grizzly and need a cuddle so of course we had to work that in to our baking schedule! But hey I wouldn't have it any other way ;) soon enough he will be baking with me and licking the spoon! Can't wait. Here's the recipe and a few pics of mum and I in action. Enjoy! X

White chocolate and raspberry cheesecake

Ingredients:
180g white chocolate, chopped
1 orange
650g cream cheese, and room temperature
220g (1 cup) caster sugar
1 vanilla bean or 2 tsp of vanilla extract
3 eggs, at room temperature, lightly whisked
125g (1 cup) raspberries
Icing sugar to dust

1. Preheat oven to 170 C. Grease an 18 X 28cm ( or close too) tin and line with baking paper.
2. Place chocolate in heatproof bowl over saucepan of simmering water (don't let base of bowl touch the water) and use a metal spoon to stir occasionally until melted. Set aside for 10mins to cool. Alternatively melt choc in microwave on medium for 1 min bursts, stirring between each minute.
3. Finely grate orange zest and juice the orange and strain. Measure 80ml (1/3 cup) juice.
4. Put cream cheese, caster sugar, vanilla and orange zest into bowl and mix for two minutes until smooth. Gradually add egg, beating well after each addition. Add orange juice and white choc and beat until combined. Pour in to tin and smooth surface. Place raspberries on top in pattern of your choice :)
5. Bake for 30mins, then carefully turn tin sideways and bake for another 30mins until light golden and just set in the middle. Place on wire rack and allow to cool completely in tin. Be aware it will crack a little because of how soft it is.
6. Dust with icing sugar and serve at room temp or cool in fridge for firmer texture, which is what I prefer! Cut with sharp knife as it's very delicate.
7. Eat!!