White chocolate and raspberry cheesecake

This baked white chocolate and raspberry cheesecake is a further variant on the recipe for New York cheesecake that I posted last month. Again, it is something you need to make well in advance in order to give it time to set.
Recently, I have become slightly obsessed with making baked cheesecake, and this is a product of my experimentation. I haven't got bored with doing it yet, so it's unlikely to be my last attempt...

Base

140g plain flour

50g butter

50g soft brown sugar

¼ teaspoon baking powder

1 egg yolk

Topping

900g cream cheese

150g caster sugar

4 eggs

200g white chocolate

225g fresh raspberries

Start by making the base. Do this a couple of hours ahead to give it time to cool. Place all the dry ingredients in a food processor or in a bowl with an electric hand whisk. Beat in the butter until it is completely incorporated. Then add the egg yolk and combine until you have an even sandy consistency. Butter and line the base of 23cm springform cake tin and press the mixture down evenly across the base of the tin. Bake for 20-25 minutes at 150C or until golden. Remove and allow to cool.

Once the base is cool, butter the sides of the tin and then double wrap the tin with aluminium foil. You need the wrapping to be completely waterproof, so make sure there are no holes or tears in the foil, and make sure the wrapping comes completely up the sides of the tin.

Place the cream cheese in a bowl and beat with an electric hand whisk on a low setting until smooth. Add the sugar and beat until it is evenly incorporated. Meanwhile, chop the white chocolate into small pieces and place in a bowl over simmering water. Once the white chocolate begins to melt, add a spoonful or two of the cream cheese mixture and stir. Once it is evenly incorporated and there are no lumps of unmelted chocolate, remove from the heat and stir in a few more spoons of the cream cheese to reduce the temperature. Once you have done this, scrape the white chocolate mix into the cream cheese and beat until incorporated.

Next, add the eggs one at a time, beating slowly to ensure the mixture doesn’t split. Before adding each egg, scrape the cheese mixture off the sides of the bowl with a spatula to ensure it is evenly mixed. Once the eggs are all incorporated, beat on a higher setting for a short time and then pour the cheese mixture into the cake tin. Finally, fold in the fresh raspberries.

Using a spatula, scrape the cream cheese mixture into the cake tin. Place the foil wrapped cake tin into a roasting tray and then fill the tray with boiling water until it comes three quarters of the way up the sides of the cake tin. Bake the cheesecake at 150C for one hour and then switch off the heat. Remove from the oven after half an hour, but leave the cheesecake in the water filled roasting tray for another half hour. Then remove it from the tray and allow to cool. Refrigerate the cheesecake overnight before serving.