//]]> Recipe of Super Quick Homemade Baked Raspberry & White Chocolate Cheesecake | Make Your Favorite Restaurant Dishes At Home!

09/01/2021 03:18

Recipe of Super Quick Homemade Baked Raspberry & White Chocolate Cheesecake

by Dean Harrison

Baked Raspberry & White Chocolate Cheesecake
Baked Raspberry & White Chocolate Cheesecake

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, baked raspberry & white chocolate cheesecake. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Baked Raspberry & White Chocolate Cheesecake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Baked Raspberry & White Chocolate Cheesecake is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular 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 it.

 

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The ingredients needed to make Baked Raspberry & White Chocolate Cheesecake:
  1. Take Base
  2. Get digestive biscuits
  3. Make ready melted butter
  4. Prepare golden syrup
  5. Get Filling
  6. Take cream cheese
  7. Get double cream
  8. Prepare natural yoghurt
  9. Make ready caster sugar
  10. Prepare eggs
  11. Make ready raspberries
  12. Get Topping
  13. Take raspberries
  14. Get white chocolate


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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.

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