White chocolate raspberry cheesecake recipe

White Chocolate Raspberry Cheesecake recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. White chocolate raspberry cheesecake recipe, recipe Rating: 4.7
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Ingredients

	For the Base:
250 g	plain shortcake biscuits, crushed
50 g	unsalted butter, melted
	For the Filling:
600 g	cream cheese
2 tbsp	plain flour
175 g	caster sugar
½ tsp	vanilla extract
2 large	eggs
1 large	egg, yolk only
150 ml	soured cream
300 g	raspberries, fresh or frozen
100 g	white chocolate, chopped into small pieces
	For the topping:
1 tbsp	icing sugar
3 tbsp	framboise liqueur . optional

Instructions

Preheat the oven to Gas Mark 4, 180°C, 350°F.

Crush the biscuits in a food processor and add the butter. Press the mixture into the base of a 8-inch, 20cm springform cake tin and bake for 5 minutes. Allow to cool.

Place the cream cheese in a bowl with the flour, vanilla, eggs and yolk and cream and blend until light and fluffy. Add half the raspberries and all the chocolate and stir together. Pour into tin.

Bake for 40 minutes. It should be set but slightly wobbly in the centre. Leave in the tin to cool completely and chill for 2 hours minimum.

Place all but a few of the remaining raspberries in a pan with 1 tbsp of icing sugar. Heat until the raspberries begin to release juices and squash them with a fork. Push the mixture through a fine sieve into a bowl or jug. Add the framboise, if being used and the remaining whole raspberries and serve over the top of the cheesecake

Preparation time:
ca. 1 hr
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a