Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, baked raspberry & white chocolate cheesecake. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
A rich and creamy baked cheesecake that makes a great dinner party dessert. A zesty, fruit-filled New York-style cheesecake with raspberry and lemon. #GordonRamsay #Cooking Gordon Ramsay's Ultimate Fit Food/Healthy. Mix, but be careful to crush the raspberries.
Baked Raspberry & White Chocolate Cheesecake is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Baked Raspberry & White Chocolate Cheesecake is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have baked raspberry & white chocolate cheesecake using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Baked Raspberry & White Chocolate Cheesecake:
- Prepare Base
- Take 250 g digestive biscuits
- Make ready 3 tbsp melted butter
- Make ready 1 tbsp golden syrup
- Make ready Filling
- Take 450 ml cream cheese
- Take 80 ml double cream
- Prepare 80 ml natural yoghurt
- Prepare 135 g caster sugar
- Prepare 2 eggs
- Get 1 punnet raspberries
- Prepare Topping
- Make ready Punnet raspberries
- Prepare 100 g white chocolate
Raspberry Baked Alaska from Barefoot Contessa. Slice the cake into six ½-inch-thick slices. Try our baked raspberry cheesecake recipe. This classic baked cheesecake with fresh raspberries is an indulgent dessert, baked cheesecake is a crowd pleaser.
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.
This baked raspberry oatmeal was everything I hoped it would be. I'm already looking forward to tomorrow's breakfast because I'm most definitely reheating the leftover baked raspberry oatmeal. Baked oatmeals are so easy to make, and really take the pressure off busy mornings! Lemon raspberry baked oatmeal is a sweet tart way to get your oats every morning. During the hot summer months all I ever want to eat is lemon raspberry slushies.
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