Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, baked raspberry & white chocolate cheesecake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Mix, but be careful to crush the raspberries. A rich and creamy baked cheesecake that makes a great dinner party dessert. Put your farmers market finds to good use for Kick off your day on a sweet note thanks to fruity fares like baked raspberry oatmeal, raspberry.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have baked raspberry & white chocolate cheesecake using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Baked Raspberry & White Chocolate Cheesecake:
- Get Base
- Make ready digestive biscuits
- Get melted butter
- Make ready golden syrup
- Take Filling
- Prepare cream cheese
- Make ready double cream
- Prepare natural yoghurt
- Make ready caster sugar
- Make ready eggs
- Make ready raspberries
- Take Topping
- Prepare raspberries
- Get white chocolate
Slice the cake into six ½-inch-thick slices. Most relevant Best selling Latest uploads. Lemon raspberry baked oatmeal is a sweet tart way to get your oats every morning. During the hot summer months all I ever want to eat is lemon raspberry slushies.
Steps 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.
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