Make the Biscuits Base:
• Prepare a 19 cm or 20 cm springform cake tin with baking paper on the base and
sides.
• Whizz the pihikete (biscuits) in a food processor or in bullet. Fold through the pata kua
rewaina (melted butter).
• Press it in to the base of the cake tin.
• Refrigerate as you make the peanut butter cream.
Bloom the Gelatine:
• Combine the paura tetepe (gelatina powder) and wai (water) in a small bowl.
• Stir and leave it to bloom.
Melt the White Chocolate:
• Add the tiakarete mā (white chocolate) and kirīmi (cream) in to a heat proof bowl. Add
it to a pot of barely simmering water but make sure the water doesn't touch the bowl.
• Stir occasionally until it is melted and smooth. Remove from the heat.
Add the Gelatine:
• Melt the bloomed gelatine in the microwave for 20 seconds or in the water that the
chocolate melted in.
• Once it melted, slowly pour in to the ganache as you stir. Leave it to the side.
Whip the Cream Cheese:
• Add the kirīmi tīhi (cream cheese), puehu huka (icing sugar) and wanira (vanilla) in to a large bowl. Whip on high for around one minute until smooth.
Mix in the White Chocolate Ganache:
• Add the white chocolate ganache in to it in two parts, whipping for around 20 seconds after each addition.
Fold through the Peanut Butter:
• Fold through the first measure of pata pīnati (peanut butter). Leave it to the side.
Whip the Cream:
• Add the kirīmi (cream) in to medium bowl and whip until it has medium peaks.
• Fold it through the cream cheese mixture.
Pour it on to the Base:
• Pour the mixture in to the prepared tin. Smooth it out.
Drizzle in the second measure of pata pīnati (peanut butter) and swirl it in.
Whakamātaohia (refrigerate) as you prepare the tieri (jelly).
Make the Raspberry Jelly:
• Combine the paura tetepe (gelatina powder) and wai (water) in a small cup.
Stir and leave to bloom for five minutes.
Pour the wai pamakaranete (pomegranate juice) and huka one (caster sugar) in a small
pot.
Once the gelatine has bloomed add it in to the juice. Set it over medium - high heat.
Bring it a gentle boil until the gelatine is melted and sugar has dissolved.
Cool for ten minutes.
• After ten minutes, add the rahipere tio (frozen raspberries) and stir gently to combine.
• Spoon the rahipere tio (frozen raspberries) on to the keke tīhi (cheesecake). Then pour the juice on top.
Whakamātaohia (refrigerate) for six hours.
This will keep in the refrigerator for up to five days like this.
Serve as it is or decorate with a cup of kirīmi tāwhiuwhiu (whipped cream), rahipere tauraki-tio (freeze-dried raspberries) and extra white chocolate buttons.