Recipe of Speedy Baked Raspberry & White Chocolate Cheesecake

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, baked raspberry & white chocolate cheesecake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Baked Raspberry & White Chocolate Cheesecake is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Baked Raspberry & White Chocolate Cheesecake is something that I have loved my whole life. They are fine and they look wonderful.

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

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.

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