Baked Raspberry & White Chocolate Cheesecake. These Raspberry Crumble Bars are THE BEST! Mix, but be careful to crush the raspberries. Fresh raspberries are baked in a creamy, sweetened custard in this quick and easy raspberry custard recipe.
Made with a graham cracker crust and raspberry mousse filling! It's made with frozen raspberries to you can enjoy it all year long. Try our baked raspberry cheesecake recipe. You can have Baked Raspberry & White Chocolate Cheesecake using 14 ingredients and 5 steps. Here is how you cook it.
Ingredients of Baked Raspberry & White Chocolate Cheesecake
- You need of Base.
- You need 250 g of digestive biscuits.
- It's 3 tbsp of melted butter.
- Prepare 1 tbsp of golden syrup.
- It's of Filling.
- Prepare 450 ml of cream cheese.
- You need 80 ml of double cream.
- It's 80 ml of natural yoghurt.
- It's 135 g of caster sugar.
- It's 2 of eggs.
- It's 1 punnet of raspberries.
- You need of Topping.
- Prepare Punnet of raspberries.
- It's 100 g of white chocolate.
This classic baked cheesecake with fresh raspberries is an indulgent dessert, baked cheesecake is a crowd pleaser. Baked Raspberry Custard. this link is to an external site that may or may not meet accessibility guidelines. Put your farmers market finds to good use for breakfast, lunch, dinner, or dessert. There's something about the flavor of raspberries.
Baked Raspberry & White Chocolate Cheesecake instructions
- 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..
Baked cheesecakes take time, but boy are they worth the effort. I'm popping in briefly today to share this easy, gluten-free baked raspberry mascarpone tart that I It's late in the season for raspberries, but I found some incredibly flavorful ones from Coke Farm. Raspberry Baked Alaska from Barefoot Contessa. Slice the cake into six ½-inch-thick slices. Dessert Recipes , Raspberry Recipes , Custard Recipes.