Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, baked raspberry & white chocolate cheesecake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Baked Raspberry & White Chocolate Cheesecake is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Baked Raspberry & White Chocolate Cheesecake is something that I’ve loved my whole life.
Easy yet gourmet in appearance, chicken breasts are baked with a rosemary, oregano, and sage rub, then topped with a honey mustard and raspberry-preserve glaze. I wanted to share with you the recipe for this Amish-style baked raspberry pie because I thought it would be so pretty for Valentine's Day. Since raspberry pie is my all-time favorite pie, I knew that there would be no way I'd be able to.
To begin with this particular recipe, we must prepare a few components. 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:
- Get Base
- Take 250 g digestive biscuits
- Prepare 3 tbsp melted butter
- Prepare 1 tbsp golden syrup
- Make ready Filling
- Take 450 ml cream cheese
- Make ready 80 ml double cream
- Make ready 80 ml natural yoghurt
- Make ready 135 g caster sugar
- Get 2 eggs
- Take 1 punnet raspberries
- Make ready Topping
- Make ready Punnet raspberries
- Prepare 100 g white chocolate
The fresh raspberries cut through the rich body of the cheesecake really well. A really indulgent dessert, baked cheesecake is a crowd-pleaser. Have made it twice—once with fresh rhubarb and frozen raspberries, and the second time both frozen. Worked out well both times." - DaVerne.
Instructions to make Baked Raspberry & White Chocolate Cheesecake:
- 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.
- 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.
- 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.
- 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.
- 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.
Summer Fresh Raspberry Pie "This pie is best with big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen berries." - cpchef Make slits in the top crust and brush with cream. Allow pie to cool completely before serving. Blueberries, raspberries and apples find harmony in this delightful pie. This is a wonderful double-crust pie piled high with fresh raspberries.
So that’s going to wrap this up for this exceptional food baked raspberry & white chocolate cheesecake recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
