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Baked Raspberry & White Chocolate Cheesecake

How to Cook Recipes Baked Raspberry & White Chocolate Cheesecake using 14 ingredients and 5 steps

Baked Raspberry & White Chocolate Cheesecake - 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. This is an easy and delicious homemade salad dressing. Keeps for a day in the refrigerator. Great on a salad of spinach leaves, red onion, cherry tomatoes, and toasted sliced almonds.

Baked Raspberry & White Chocolate Cheesecake

It consists of a 'no fail' baked custard filling with fresh raspberries.

Ree's White Chocolate Raspberry Cheesecake is a no-bake masterpiece.

You can have Baked Raspberry & White Chocolate Cheesecake using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients make Baked Raspberry & White Chocolate Cheesecake

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

Baked Raspberry & White Chocolate Cheesecake instructions

  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..

Baked Raspberry & White Chocolate Cheesecake - The fresh raspberries cut through the rich body of the cheesecake really well. A really indulgent dessert, baked cheesecake is a crowd-pleaser. Make slits in the top crust and brush with cream. Allow pie to cool completely before serving. Raspberry Baked Brie is the perfect holiday appetizer with just FOUR ingredients. Perfect for Christmas and New Years Eve! Want to make this for Thanksgiving next year? Thank you and good luck