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Of all the cheesecakes I have made, and there have been more than just a few, this is by far the cheesecake that stands out for me.  To tell the truth the secret is switching the over off and allowing it to cool overnight in the oven with the door closed. In the morning the filling will have sunk and firmed up a lot.  It is dense and rich and just delightful.

If you are using a springform tin you must put a tray underneath to catch the juices otherwise they make a real mess in your oven.

Ingredients

Base:
250 grams of shortbread
100 grams softened, not melted butter
50 grams ground almonds
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg

Filling:

500 grams cream cheese
juice and zested rind of 1/2 lemon
2 eggs, seperated
1/4 cup flour
1/4 cup + 1/4 cup sugar
100 grams melted white chocolate
1/4 frozen raspberries

Method

Preheat the oven to 175°C.

In a food processor, combine the ingredients for the base.   Pulse until they are like breadcrumbs.  Press into a foil lined springform tin, covering the base and coming up the sides about 2cm.

In a glass bowl, mix the cream cheese, lemon zest and juice, egg yolks and the 1/4 cup of sugar, with an electric beater.  Add in the melted chocolate and combine.

In a seperate glass bowl, mix the egg whites to soft peaks then slowly add the sugar while beating to form stiff peaks.

Add the raspberries to the cream cheese mix then gently fold in the egg white.

Add to the bake and bake for about an hour or until the outside of the cheesecake is set but the inner is still wobbly.  Switch off the oven and allow to cool completely.