Baked Raspberry & White Chocolate Cheesecake

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Baked Raspberry & White Chocolate Cheesecake. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Baked Raspberry & White Chocolate Cheesecake is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It's simple, it is fast, it tastes yummy. Baked Raspberry & White Chocolate Cheesecake is something that I've loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Baked Raspberry & White Chocolate Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baked Raspberry & White Chocolate Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Baked Raspberry & White Chocolate Cheesecake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first 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.

Thanks to The Isolated Chef on YouTube for another fantastic recipe.

Ingredients and spices that need to be Take to make Baked Raspberry & White Chocolate Cheesecake:

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

Instructions to make 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.

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So that's going to wrap it up for this exceptional food Steps to Make Ultimate Baked Raspberry & White Chocolate Cheesecake. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!