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Baked white chocolate and raspberry cheesecake
Ingredients
  • subheading: Base:
  • 250g biscuits
  • 120g butter
  •  
  • subheading: Filling:
  • 500g cream cheese
  • ½ C caster sugar
  • 4 eggs
  • 250g white chocolate
  • 300g sour cream
  • ¼ tsp vanilla extract
  • 150g raspberries
Steps
  1. Preheat oven 150°
  2. Line the base of the pan
  3. Crush biscuits then add melted butter to combine. Then press mixture into base. Refrigerate while cooking the filling.
  4. Beat cream cheese and sugar. Scrape down the sides periodically. When the mixture is smooth add eggs one at a time.
  5. Melt chocolate then quickly stir in sour cream until smooth. Add to the cream cheese mixture with the vanilla. Beat until smooth.
  6. Pour half the mixture over base then scatter the raspberries and pour then remaining filling over the top. Put into the over and bake for an hour.
  7. Leave cheesecake at room temperature for an hour then refrigerate.
 

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