White Chocolate Cheesecake with a Raspberry sauce

This was my masterchef audition dish and I personally think it's the best cheesecake EVER made. But that's just me, so I dare you to make it as well.

This recipe is for a small cheesecake and you can still feed about 8 people with it because cheesecake can be heavy on the stomach, but it's good. so good. love it.

It does take a while to make this, so I suggest that you make this de day before you want to eat it with your friends or by yourself.

• 125 gr ginger cookies (speculaas for the Dutch people, and then add some ginger as well)
• 60 gr butter + bit extra to grease the tin.
• 250 gr frozen raspberries
• 2 sp tabwater
• 300 gr cream cheese
• 4 gr vanilla sugar
• 150 gr white chocolate
• 65 ml creme fraiche
• 2 eggs
• fresh basil
• black pepper
• 1 ts gelatine powder
• 5 sp white caster sugar

Preheat the oven to 160C/310F and grease the cake tin.

crumble the cookies in a food processor and melt the butter in a small sauce pan. Mix these two together and cover the bottom of the tin. Leave this to cool in the fridge for at least 30 minutes.

Now use another small sauce pan to make the raspberry-basil sauce. Add as many basil as you want, the frozen raspberries, the water, the gelatine powder and 2 spoons of the caster sugar. Leave this boil for at least 5 minutes. Then push it through a sieve with the round side of a spoon and put this also in the fridge with another basil leave for at least 15 minutes.

Now melt the white chocolate with the creme fraiche and the black pepper on a low heat.

While this is melting mix the cream cheese, 3 spoons of the caster sugar, vanilla suger and the eggs together until it looks nice and creamy. Then add the melted chocolate.

Take the cake bottom and the sauce out of the fridge when it has been in the there for the correct amount of time and now you will add everything in layers.

so first add some of the cream cheese mixture. Then you take a spoon and do a Jason Pollock with the sauce. Then add another layer of the cream cheese mixture and then the sauce again until your out of cream cheese. I like to keep some of the sauce separate to put in the cheese cake when it's done, but that's up to you.

Then when everything is in the cake tin, find a skewer and just poke in the mixture a couple of times, this will make sure your cake has a very artistic look when you slice it (haha).

now the next part is very specific for my cheesecake:

Boil some water and put this in a baking dish in a lower part of the oven. Make sure your cheesecake is in the middle of the oven. Leave it in the oven for 1 hour, then let it cool down in the oven for 20 minutes and then turn the oven on again for another 20 minutes. Then turn on the gril on for a few minutes because I like my cheesecake a bit darker, stay near the oven when you're doing this. You don't want to burn this delicious cake. And then let it cool down in the oven again for 30 minutes. Then 30 minutes outside the fridge and then for as long as possible inside the fridge.

And then you have an AMAZING cheesecake.