Once the cornstarch has melted into the purée and you can see it has thicken a bit, take it off the heat. Add it to bowl and let it cool down in the fridge. You will end up with around 220 g of purée.

While it cools down, make the cookie crust.

Preheat the oven at 160ºC, conventional oven.

In a food processor, add the cookies, granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.

In a 20 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.

Bake it for 10 min. Then let it cool down so that it’s cool to touch.

Add a double layer of aluminum foil around the cake pan to safely seal it from the water when placing it in a water bath while it bakes. Set it aside.

With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.

Now add the cooled down raspberry purée, sour cream and vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.

Pour the cheesecake batter into the cake pan and give it a few taps on the counter to let any air bubble out. Make sure to check that the aluminum foil hasn’t ripped anywhere.

Boil up water in a kettle. In a big metal tin that is at least 5 cm tall, add the boiling water and place the cheesecake in the water bath. The water should come up about ⅔ up the side of the cheesecake pan. Gently lift the pan into the oven so no water gets under the aluminum foil.

Bake for 1 hour and 30 min.

Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.

Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.

Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

Blend and sift about 60 g of raspberries, to remove the raspberries kernels, so you end up with 30 g of purée.

Chop the white chocolate if you’re not using chocolate chips.

In the microwave or over a double boiler, melt together the white chocolate and heavy cream. Give a stir and remove it from the heat when the chocolate has melted. Add 30 g of the raspberry purée and fold it together with the ganache.

Take the cheesecake out of the fridge and pour the ganache over the cheesecake. Finish by decorating with fresh raspberries.

It’s ready to be enjoyed!

To keep it fresh, store it in the fridge, covered under a lid.