Preparation time 45 minutes
Cooking time 1 hour and 30 minutes + 1 hour cooling + 3 hours chilling
melted butter, to grease
200 g digestive biscuits
85 g butter, melted
600 g labneh
150 g caster sugar
1⁄2 tsp vanilla extract
4 large eggs
260 g white chocolate, melted
300 g sour cream
1 tbsp caster sugar
175 g fresh or frozen raspberries
60 ml water
2 tsp cornflour dissolved in 1 tbsp cold water
25 g macadamia nuts, toasted and coarsely chopped
100 g caster sugar
50 ml water
150 g white chocolate
fresh raspberries, to serve
1 To make the raspberry syrup, stir the sugar, raspberries and water in a small saucepan over medium heat until soft. Stir in the cornflour mixture, then simmer until slightly thickened.
2 Strain the syrup into a small jug, discarding the seeds. Refrigerate until cold.
3 Grease the base and sides of a 20 cm springform pan with melted butter and line the base with baking paper. Process the biscuits in a food processor until fine crumbs form. Add the butter and process to combine. Press the mixture over the base of the prepared pan, then refrigerate until required.
4 Preheat the oven to 160°C. Using an electric mixer, beat the labneh, sugar and vanilla extract until smooth and the sugar has dissolved. Beat in the eggs, one at a time.
5 Fill a small saucepan one-third full with water and bring to a gentle simmer. Place the chocolate in a small heatproof bowl, place over the pan and stir until the chocolate has melted (don’t let the bowl touch the water). Remove from the heat and whisk in the sour cream. Stir the chocolate mixture into the labneh mixture.
6 Pour half the mixture over the biscuit base. Drizzle with 2 tablespoons of raspberry syrup. Pour the remaining mixture on top. Pour the remaining syrup into a squeezy bottle. Starting from the centre of the cake, draw concentric circles with the syrup to the outside. Run a skewer from the centre to the edge of the cake to create a web effect.
7 Bake the cheesecake for 1 1⁄4 hours, or until almost set (the cheesecake should still have a slight wobble in the centre). Leave to cool in the oven for 1 hour with the door ajar, then refrigerate for 3 hours, or until set.
8 To make the chocolate shards, line two oven trays with baking paper. Spread the nuts in a single layer on one tray.
MKR: Best Of The Best Cookbook ($39.99), published by Hachette Australia.