Finally, for the first time in almost 5 years – I have made a baked cheesecake! This weeks recipe is for a raspberry and white chocolate baked cheesecake – a buttery biscuit base topped with a rich and creamy baked raspberry and white chocolate cheesecake.
I haven’t made one in so long, mostly because I’m lazy and thought they took so much longer to make than no-bake cheesecakes but I was wrong (no surprise). This version is the perfect balance as the white chocolate makes it sweet and raspberries bring the tartness. Then the cream layer on top just enhances that richness that is already there.
You could really go all-out with the decoration and have more raspberries and shards of white chocolate but I kept it simple and enjoyed it just as much.
This is the perfect recipe to try if you’re starting out with baking basics or just want a simple recipe – you’re in luck!
Anyway, let’s get started, shall we?
160g digestive biscuits.
80g butter, melted.
325g soft cheese.
90g granulated sugar.
90g sour cream.
1 tsp vanilla extract.
50g plain flour.
200g white chocolate spread.
100-150g fresh raspberries.
200ml double cream.
1 tsp vanilla extract.
1 heaped tsp icing sugar.
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up my ingredients, lining my 6 inch deep sided cake tin with parchment paper and getting any equipment you may need, such a food processor, mixing bowl and whisk. Preheat your oven to 160˚c.
To start, you’re best to make the base – this is really easy. Take your digestive biscuits and break them down into a crumb, I like to do this in a food processor but you can always do this in a food safe bag with a rolling pin.
Once you have your biscuit crumbs, you can go ahead and add in the melted butter and mix everything together until well combined – it should look something a little similar to wet sand.
Grab your lined cake tin and pour all of the biscuit mixture into it. Spread it out and compress it down using a jar, cup measurement or just a spoon – then transfer into your preheated oven and bake for 10 minutes.
While the base is in the oven baking, you can make the cheesecake layer. Simply starting by placing all of the ingredients (except for the raspberries) and give it all a good whisk until fully combined. When you start whisking everything together, you’ll notice it looks curdled to start with but it will eventually become smooth.
Now your cheesecake batter is ready, set aside for a second. Take the baked base and scatter on the raspberries and then pour on the cheesecake batter – you may notice the raspberries move in the mixture – this is normal and is fine.
Then place the tin onto a tray and cover the cake tin loosely with tin foil and then place into your preheated oven and bake for 45-55 minutes. You’re looking for the edges of the cheesecake to be firm and the centre to still have a slight jiggle but nothing to much.
Once baked, allow to cool down fully, then slice and decorate.
For this cheesecake, I usually slice them into 6 portions – giving you a very generous portion from such a small cheesecake, then for the topping of the cheesecake, simply place double cream, vanilla extract and icing sugar into a bowl and whisk until the cream reaches stiff peaks – don’t take it any further.
Place the cream into a piping bag fitted with your nozzle of choice and pipe on top of the cheesecake -you may notice a slight sinking in the middle of the cheesecake, don’t worry about it too much.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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