Baked white chocolate and raspberry cheesecake!

This sort of dessert is my absolute favourite! I’m not much of a chocolate girl, despite me baking

many things containing it! This cheesecake is refreshingly sweet and perfect for a

warm summer’s day! I hope you love it as much as I do :)

Ingredients -

(Cheesecake batter)

250g cream cheese, room temperature

80g granulated sugar

100ml double cream

2 medium eggs

2 tbsp plain flour

1 tsp vanilla extract

100g white chocolate

100g fresh raspberries

(Biscuit base)

250g digestive biscuits

85g unsalted butter, melted.

(Whipped cream)

1 cup double cream

2 tbsp icing sugar

1/2 tsp vanilla extract

Directions -

Biscuit base:

1. In a food blender, blitz the 250g of biscuits until a fine crumb.

2. Melt the 80g of butter in the microwave using 30 second intervals. Pour the butter in the blender and blitz the biscuit crumbs again until it becomes a wet sand consistency.

3. Pour the biscuit base into a lined and greased 9 inch springform pan.

4. Cook in the oven for 10 minutes (160 degrees fan).

5. Take out of the oven when cooked and allow to cool.

6. Turn the oven down to 145 degrees. Move onto making the cheesecake batter.

Cheesecake filling:

1. Mix together the cream cheese and sugar until well combined and smooth.

2. Add in the double cream and vanilla extract. Mix to combine.

3. Mix in the plain flour.

4. Add in the eggs, one at a time.

5. Melt the white chocolate in the microwave in 30 second intervals, making sure to stir in between to ensure it doesn’t burn. Allow to cool and then add it to the cheesecake mix.

6. Gently fold the raspberries into the cheesecake batter.

7. Make a water bath. Put the springform pan inside another pan to stop water from touching the biscuit base.

8. Place the pan inside a large tray and fill with hot water. I usually put in enough water so that it reaches half way up the pan.

9. Pour the cheesecake filling into the springform pan and carefully place the cheesecake in the oven.

10. Cook for 60 minutes or until the cheesecake no longer wobbles when you shake it.

11. Once cooked, turn the oven off and leave the door closed. Leave the cheesecake in the oven for an additional 15 minutes.

12. After the 15 minutes are up, crack open the oven door and leave the cheesecake a further 10 minutes. (Allowing the cheesecake to cool slowly prevents cracking).

13. Once the 10 minutes are up place the cheesecake on the side to cool for another 10 minutes.

14. Leave the cheesecake in the fridge for up to 6 hours or overnight to ensure it’s properly set.

Decoration (optional):

1. Melt the some white chocolate in the microwave and drizzle on top of the cheesecake.

2. Drizzle some raspberry jam on top of the cheesecake as well.

3. Pipe the whipped cream onto the cheesecake and place a few raspberries and freeze dried raspberries on top.

4. Enjoy!