White chocolate, raspberry and lime cheesecake

Place the egg yolks and sugar into a machine bowl and whisk to a sabayon.

Beat the cream cheese till smooth and then add into the sabayon.

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.

Melt the white chocolate in a bain marie.
Add the hot white chocolate into the cheesecake mix, all in one go, and mix well.

Whip the cream to soft peak and then fold in.

Fold through some dehydrated raspberries and the lime zest and pour into the ring.

Blitz the digestive biscuits into fine crumb.

Melt the butter and mix through the crumb until it presses together.

Bring the stock syrup to the boil.

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.