Monday, 22 April 2013

Baked white chocolate and raspberry cheesecake recipe

Here is an easy and impressive cheesecake recipe that tastes amazing.

2 large packs ginger biscuits
half a pack of butter, melted

600g soft cheese
300g double cream
4 eggs
1 vanilla pod,scraped
200g caster sugar
100g melted white chocolate

2 punnets raspberries
1/2 a jar of berry jam

Preheat oven to 160 degrees
  1. Blend biccies and butter in a blender til it resembles sand that would build a great sandcastle
  2. Spread this evenly over a large 22cm cake tin (removable base) and push down with a glass
  3. Clean the blender and add your second set of ingredients, blend til smooth and pour over the biscuit base
  4. Get a large tray (big enough to fit your cake tin) and fill it half way with water. Place your tin in this and then into the oven. Cook for 1.5 hours
  5. In the meantime heat your jam and berries until the raspberries are slightly soft (3 mins ish)
  6. Remove from oven and place a towel wrapped plate on top. This will prevent cracking
  7. Once cooled, slice into portions, pour over your berry sauce and serve!

1 comment:

Chris Baldwin said...

Ooh, that looks gorgeous!