How to Prepare Award-winning Baked Raspberry & White Chocolate Cheesecake

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, baked raspberry & white chocolate cheesecake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Baked Raspberry & White Chocolate Cheesecake is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated 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 get started 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. Take Base
2. Get 250 g digestive biscuits
3. Prepare 3 tbsp melted butter
4. Get 1 tbsp golden syrup
5. Prepare Filling
6. Take 450 ml cream cheese
7. Get 80 ml double cream
8. Get 80 ml natural yoghurt
9. Take 135 g caster sugar
10. Take 2 eggs
11. Get 1 punnet raspberries
12. Get Topping
13. Get Punnet raspberries
14. Prepare 100 g 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 this up for this exceptional food baked raspberry & white chocolate cheesecake recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!