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White Chocolate & Raspberry Cheesecake

By Nick Knowles, extracted from Proper Healthy Food by Nick Knowles

INGREDIENTS

Sunflower oil, for greasing
200g of ginger oat biscuits
60g of unsalted butter, melted
1 piece of stem ginger in syrup, roughly chopped
400g of white chocolate
200ml of double cream
30ml of rapeseed oil
10g garlic, chopped
230ml of chicken broth
½ tsp of sea salt
¼ tsp of cracked black pepper
200g of black kale (known as cavolo nero)
¼ tsp of flaky salt
½ tsp of smoked paprika (or a spice of your choice)
1 tbsp of rapeseed oil

Serves 6 – 8

Method
1. Lightly grease a 20cm springform cake tin with a little sunflower oil

2. Place the biscuits in a sealable plastic food bag and lightly bash with the end of a wooden spoon to create a fine crumb. Tip into a bowl and mix together with the melted butter and ginger. Tip into the cake tin, pressing down firmly with the back of a spoon, and transfer to the fridge for at least 30 minutes to set

3. Fill a pan one-third full of water and bring to a simmer, then set a tightly fitting heatproof bowl on top of the pan, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow to melt gently, stirring occasionally. Set aside to cool a little

4. In a large mixing bowl, beat the double cream until it reaches a thick dropping consistency. Be careful not to over whip it until it’s too stiff

5. In a separate bowl, use a wooden spoon to beat together the cream cheese, icing sugar, lemon zest and cooled chocolate

6. Gently fold the cream through the cream cheese mixture along with 150g of the raspberries. Lightly crush the raspberries with the back of the spoon when incorporating to get a nice rippled effect. Spoon the mixture over the cheesecake base and smooth over. Allow to set in the fridge for a minimum of 3 hours

7. Transfer the cheesecake to a large serving plate and scatter the remaining raspberries and the pumpkin seeds over the top to decorate

Recipe published in Feast, issue 13.

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