Kirsten Tibballs’ Raspberry Cheesecake

Cooking Directions

• To make the MUSELI BASE, preheat oven to 170°C (150° fan-forced).
• Mix all the ingredients together in a bowl. Lightly grease a 24cm springform tin without the base and place it on a lined tray. Place the mixture in and using a spoon, press it firmly into the tin until it’s flat.
• Place in the oven and bake for approximately 20 minutes or until a golden-brown colour.
• Remove from the oven and allow to cool at room temperature. If it softens too much, reheat in the oven to dry it out. Gently slide onto a plate and keep it airtight until required.
• To make the CHEESECAKE, preheat oven to 160°C (140° fan-forced).
• Spray a 22cm springform tin with vegetable oil and line with baking paper on the base and sides.
• In the bowl of a stand mixer, combine cream cheese and sugar until they are completely smooth, being careful not to incorporate too much air. Scrape the sides of the bowl down with a spatula as required to ensure it mixes evenly.
• Meanwhile, melt the white chocolate until hot to touch.
• When there are no lumps of cream cheese left, slowly add the eggs, scraping the bowl down in between. Continue mixing and add in the orange juice, zest, vanilla paste and warm chocolate.
• When fully mixed, pour half the mixture into the prepared tin. Place a layer of raspberries onto the cheesecake mixture and cover with the remaining cheesecake mixture. Bake for 50-60 minutes until golden.
• Remove from the oven and allow to cool at room temperature.
• To ASSEMBLE, once the cheesecake has cooled to room temperature, place it in the fridge. Combine the Bulla Dollop Cream and icing sugar in a bowl by hand.
• Unmould the cheesecake and place onto the cold muesli base. Scoop the cream on top of the cheesecake and top with fresh raspberries. Finish with a dusting of icing sugar just prior to serving.