How to Make Ultimate Baked Raspberry & White Chocolate Cheesecake

Baked Raspberry & White Chocolate Cheesecake.

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, baked raspberry & white chocolate cheesecake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Baked Raspberry & White Chocolate Cheesecake is one of the most popular of current trending foods in the world. It is simple, it's quick, it tastes yummy. It's enjoyed by millions every day. Baked Raspberry & White Chocolate Cheesecake is something which I have loved my whole life. They're nice and they look fantastic.

To get started with this particular recipe, we must 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. {Make ready of Base.
2. {Take 250 g of digestive biscuits.
3. {Prepare 3 tbsp of melted butter.
4. {Make ready 1 tbsp of golden syrup.
5. {Make ready of Filling.
6. {Make ready 450 ml of cream cheese.
7. {Take 80 ml of double cream.
8. {Take 80 ml of natural yoghurt.
9. {Prepare 135 g of caster sugar.
10. {Prepare 2 of eggs.
11. {Prepare 1 punnet of raspberries.
12. {Take of Topping.
13. {Get Punnet of raspberries.
14. {Take 100 g 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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