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Baked White Chocolate and Raspberry Cheesecake<

Baked White Chocolate and Raspberry Cheesecake

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Cooking Instructions:
Preheat oven to 160 Degrees Celsius (non fan assisted)

Grease the base of a 20cm Spring form Cake Pan

Finely crush the biscuits in a food processor or in a freezer bag with a rolling pin. Combine the crushed biscuits with the melted butter and press into the base of the cake pan. Refrigerate whilst preparing the filling.

Melt the white chocolate in a bowl over a pan of boiling water, stirring continuously to avoid burning. When melted set this aside to cool slightly.

Beat the cream cheese with the sugar until smooth. Beat in the eggs one at a time.

Quickly stir the sour cream into the melted white chocolate until smooth. Add this to the cream cheese mixture along with the vanilla extract.

Pour half of the filling into the cake pan and sprinkle the raspberries over the mixture.

Pour the rest of the mixture into the pan and bake in the oven for 1 hour. Let the cheesecake cool completely and refrigerate (ideally overnight). Sprinkle with cocoa powder or decorate with raspberries as you wish.

1 user comment(s)

Submitted by wisey @ 4:04pm Wednesday August 11, 2010
this cheesecake is amazing, make it once you will definatly be asked to make it again and again!
250g Chocolate Digestive Biscuits
75g Melted Butter

500g Cream Cheese
90g Caster Sugar
3 Large Eggs
200g White Chocolate
300g Sour Cream
1 tsp Vanilla Extract
150g Raspberries