date:Jun 17, 2014
to make it watertight.
3. Process raspberries in a food processor to a puree, then press through a fine sieve into a bowl. Discard seeds. Measure 60g puree for the filling.
4. To make cheesecake filling, melt 50g white chocolate melts. Using an electric mixer, beat cream cheese on medium speed, scraping down the side of the bowl frequently, for 5 minutes or until smooth. Add sugar and vanilla, and beat until just combined. Add eggs, one at a time, beating after each addition until just combin