Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, baked raspberry & white chocolate cheesecake. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Baked Raspberry & White Chocolate Cheesecake is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Baked Raspberry & White Chocolate Cheesecake is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook baked raspberry & white chocolate cheesecake using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Baked Raspberry & White Chocolate Cheesecake:
- Make ready Base
- Make ready 250 g digestive biscuits
- Prepare 3 tbsp melted butter
- Make ready 1 tbsp golden syrup
- Make ready Filling
- Get 450 ml cream cheese
- Prepare 80 ml double cream
- Get 80 ml natural yoghurt
- Prepare 135 g caster sugar
- Get 2 eggs
- Get 1 punnet raspberries
- Take Topping
- Take Punnet raspberries
- Make ready 100 g white chocolate
Instructions to make Baked Raspberry & White Chocolate Cheesecake:
- Preheat oven to 180 or 160 for fan assisted oven. Put biscuits, butter and golden syrup in bowl to mix or in mixer. Put biscuit mix in cake tin base and pat down evenly and ensuring all edges filled.
- Bake the base in oven for 5-10 minutes and set aside to cool. Turn oven down to 160 or 140 for fan assisted oven.
- Add cream cheese, yoghurt, double cream, sugar and eggs into mixer and whisk until all combined and smooth. Mix well with spatula ensuring all sides of bowl patted into mix. Fold in raspberries. Pour mix into tin and even out with spatula. Put tin in roasting tray and fill roasting tray with boiling water up to half way of your cake tin and put in oven for one hour.
- After one hour, open oven door partially and allow to cool for a further hour. Then carefully use knife on sides to remove cake from base and move onto serving plate. When cool, place in fridge for 8 hours.
- Before serving spread raspberries on base and use 2/3 of white chocolate to melt and drizzle over raspberries. I also combined some raspberries through a sieve with white choc and smashed about 10g choc into small pieces and spread on top. Serve with fresh cream, ice cream or whatever you prefer.
So that’s going to wrap it up for this special food baked raspberry & white chocolate cheesecake recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
