Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, baked raspberry & white chocolate cheesecake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mix, but be careful to crush the raspberries. Grease the cake tin with butter. Fresh raspberries are baked in a creamy, sweetened custard in this quick and easy raspberry Baked Raspberry Custard. this link is to an external site that may or may not meet accessibility.
Baked Raspberry & White Chocolate Cheesecake is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Baked Raspberry & White Chocolate Cheesecake is something that I have loved my whole life. They’re nice and they look wonderful.
To begin 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:
- Prepare Base
- Prepare 250 g digestive biscuits
- Take 3 tbsp melted butter
- Get 1 tbsp golden syrup
- Make ready Filling
- Take 450 ml cream cheese
- Make ready 80 ml double cream
- Prepare 80 ml natural yoghurt
- Prepare 135 g caster sugar
- Make ready 2 eggs
- Make ready 1 punnet raspberries
- Take Topping
- Make ready Punnet raspberries
- Make ready 100 g white chocolate
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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.
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