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Before you jump to Baked Raspberry & White Chocolate Cheesecake recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Goodies.
We are very mindful that eating healthy foods can help us feel better inside our bodies. Increasing our consumption of sensible foods while lowering the intake of unhealthy kinds plays a role in a more healthy feeling. Eating more vegetables helps you feel a lot better than eating a slice of pizza. Choosing healthier food choices can be difficult when it’s snack time. Finding snacks that really help us feel better and increase our levels of energy often involves lots of shopping and painstaking reading of labels. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack food.
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A large variety of quick health snacks is easily obtainable. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to baked raspberry & white chocolate cheesecake recipe. To make baked raspberry & white chocolate cheesecake you only need 14 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Baked Raspberry & White Chocolate Cheesecake:
- You need Base
- Take digestive biscuits
- Get melted butter
- Take golden syrup
- Get Filling
- You need cream cheese
- You need double cream
- You need natural yoghurt
- Prepare caster sugar
- Take eggs
- Provide raspberries
- Get Topping
- Take raspberries
- You need white chocolate
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.
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