Recipe of Perfect Baked Raspberry & White Chocolate Cheesecake

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, baked raspberry & white chocolate cheesecake. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Baked Raspberry & White Chocolate Cheesecake is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Baked Raspberry & White Chocolate Cheesecake is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this 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 cook that.

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

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

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.

So that is going to wrap it up for this special 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 more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!