Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, baked raspberry & white chocolate cheesecake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

LOOKFANTASTIC Is A Global Beauty Authority, Trusted By Millions. The Ultimate SBC Superstore with all of the Biggest Brands. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well.

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

To begin with this 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 cook that.

The ingredients needed to make Baked Raspberry & White Chocolate Cheesecake:

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

Stir in half the raspberries and pour into the tin. Leave in the tin to cool. 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.

Steps 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.

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. 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. The fresh raspberries cut through the rich body of the cheesecake really well.

So that’s going to wrap it up for this exceptional food baked raspberry & white chocolate cheesecake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!