Recipe: Tasty Baked Raspberry & White Chocolate Cheesecake

Baked Raspberry & White Chocolate Cheesecake. Mix, but be careful to crush the raspberries. 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. Try our baked raspberry cheesecake recipe.

Baked Raspberry & White Chocolate Cheesecake Baked cheesecakes take time, but boy are they worth the effort. Baked Raspberry Custard. this link is to an external site that may or may not meet accessibility guidelines. Mini cheesecakes can be adorable and convenient. You can cook Baked Raspberry & White Chocolate Cheesecake using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Baked Raspberry & White Chocolate Cheesecake

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

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Baked Raspberry & White Chocolate Cheesecake instructions

  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..
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