White chocolate, raspberry and lime cheesecake

ingredients	preparation
200g egg yolks 405g sugar	Place the egg yolks and sugar into a machine bowl and whisk to a sabayon.
1kg Philadelphia type cream cheese	Beat the cream cheese till smooth and then add into the sabayon.
9leaf/leaves gelatin	Soften the gelatin in water, heat up a small amount of the cream and dissolve the gelatin. Add some of the cheesecake mix into the gelatin, then return to the main cheesecake mix.
1kg W2NV	Melt the white chocolate in a bain marie. Add the hot white chocolate into the cheesecake mix, all in one go, and mix well.
1l cream	Whip the cream to soft peak and then fold in.
50g lime zest Q.S. freeze-dried raspberries	Fold through some dehydrated raspberries and the lime zest and pour into the ring.

ingredients	preparation
500g digestive biscuits	Blitz the digestive biscuits into fine crumb.
250g butter	Melt the butter and mix through the crumb until it presses together.

ingredients	preparation
100g stock syrup	Bring the stock syrup to the boil.
2leaf/leaves gelatin 100g raspberry puree	Soften the gelatine in cold water and then add into the raspberry puree.
Warm the puree slightly and then add to the syrup. Place a thin layer of the glaze on top of the cheesecakes and then set in the fridge.

Recipe