Easiest Way to Make Award-winning Baked Raspberry & White Chocolate Cheesecake

Baked Raspberry & White Chocolate Cheesecake.

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, baked raspberry & white chocolate cheesecake. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Baked Raspberry & White Chocolate Cheesecake is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It's simple, it is quick, it tastes delicious. They are nice and they look fantastic. Baked Raspberry & White Chocolate Cheesecake is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have baked raspberry & white chocolate cheesecake using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Baked Raspberry & White Chocolate Cheesecake:

1. {Get of Base.
2. {Take of digestive biscuits.
3. {Take of melted butter.
4. {Make ready of golden syrup.
5. {Make ready of Filling.
6. {Prepare of cream cheese.
7. {Prepare of double cream.
8. {Make ready of natural yoghurt.
9. {Take of caster sugar.
10. {Prepare of eggs.
11. {Take of raspberries.
12. {Prepare of Topping.
13. {Prepare of raspberries.
14. {Take of white chocolate.

Instructions 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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