Remove from over water. Pint blackberries. 2 oz 60g good quality white chocolate melted. Combine first 3 ingredients in a small bowl. Add vanilla zest juice creams and tsp salt and process until just combined scraping down sides.

Drop the raspberry jam in dollops all over the top of the cheesecake. Using electric mixer beat cream cheese sugar vanilla and peel in large bowl until smooth. Remove from heat and alow to cool to lukewarm. Add melted chocolate in a slow stream beating until filling is well combined. Cup 75 ml sugar.

Add eggs 1 at a time beating just until combined. Arrange berries in 1 layer over crust and pour filling into crust. Add chocolate and pulse until smooth. Bake until the cheesecake is set about 2 inches. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken 45 to 55 minutes.

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Then using a toothpick swirl the jam and the cheesecake batter decoratively. In a food processor add the cookies butter 1 3 cup of the white chocolate chips and the remaining 1 4 cup granulated sugar and pulse until finely chopped. Beat in flour and vanilla until just combined then add melted chocolate in a slow stream beating until filling is well combined. Arrange berries in 1 layer over crust and pour filling into crust. In a large bowl beat cream cheese and 1 2 cup sugar until smooth.

Beat in eggs one at a time. In a food processor add the cookies butter 1 3 cup of the white chocolate chips and the remaining 1 4 cup granulated sugar and pulse until finely chopped. Melt white chocolate in top of double boiler over simmering water until smooth stirring often. With motor running add cornflour eggs one at a time stopping occasionally to scrape down sides. You can also test the doneness of a cheesecake with a thermometer.

In the top of a double boiler heat white chocolate chips and half and half stirring occasionally until chocolate is melted and smooth. Press into the bottom and sides of a. Whiz cheese and sugar in a food processor for 30 seconds until smooth. Firmly press mixture into bottom and 1 inch up sides of a 9 inch springform pan coated with cooking spray. Mini white chocolate raspberry cheesecakes ingredients crust.

Press into the bottom and sides of a 9 inch deep dish pie pan. Preheat oven to 325 degrees. 5 oz 150g butter cookies or shortbread about 40 cookies cup 50 ml melted butter. Press into the bottom and sides of a 9 inch deep dish pie pan. In the top of a double boiler heat white chocolate chips and half and half stirring occasionally until chocolate is melted and smooth.

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5 oz 150g butter cookies or shortbread about 40 cookies cup 50 ml melted butter. Beat in eggs one at a time. Then using a toothpick swirl the jam and the cheesecake batter decoratively. Add eggs 1 at a time beating just until combined. Drop the raspberry jam in dollops all over the top of the cheesecake.

Preheat oven to 325 degrees. Remove from over water.