Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, baked raspberry & white chocolate cheesecake. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Baked Raspberry & White Chocolate Cheesecake is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Baked Raspberry & White Chocolate Cheesecake is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have 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:

1. Make ready Base
2. Prepare 250 g digestive biscuits
3. Take 3 tbsp melted butter
4. Get 1 tbsp golden syrup
5. Prepare Filling
6. Prepare 450 ml cream cheese
7. Make ready 80 ml double cream
8. Get 80 ml natural yoghurt
9. Make ready 135 g caster sugar
10. Take 2 eggs
11. Get 1 punnet raspberries
12. Get Topping
13. Prepare Punnet raspberries
14. Get 100 g white chocolate

Stir in half the raspberries and pour into the tin. Leave in the tin to cool. When sweet meets tart - or meringue, cheesecake, sponge, jelly, brûlée, tirimisu, cobbler, éclair, pavlova or trifle for that matter, you're in for a good thing. Raspberries and their sherbety tang add a real zing to desserts, and they're best fresh from June to October.

Instructions to make Baked Raspberry & White Chocolate Cheesecake:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

When sweet meets tart - or meringue, cheesecake, sponge, jelly, brûlée, tirimisu, cobbler, éclair, pavlova or trifle for that matter, you're in for a good thing. Raspberries and their sherbety tang add a real zing to desserts, and they're best fresh from June to October. Raspberries are the perfect mix of sweet and tart - try our scrumptious raspberry recipes for raspberry meringue pie, raspberry pavlova and raspberry crumble pie. Filter This Page Filter Clear All. The fresh raspberries cut through the rich body of the cheesecake really well.

So that is going to wrap this up for this exceptional food baked raspberry & white chocolate cheesecake recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!