Raspberry and White Chocolate Cheesecake

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Recently I offered to take a dessert to a friend’s birthday celebration, and asked her what she liked. The answer was “anything white chocolate and raspberry, or cheesecake”. Well, you know where I ended up with that, right?

I decided on this recipe because I love baked cheesecake AND it’s simple enough to cook with kids. I can HIGHLY recommend it, the cheesecake was UH-MAZE-ING. I am now looking for any excuse to make it again.

Raspberry & white chocolate cheesecake

Preparation Time

20 minutes

Cooking Time

60 minutes + 4 1/2 hours chilling and cooling time (well worth the wait)

Ingredients (serves 10)

  • Melted butter, to grease
  • 1 x 250g pkt plain sweet biscuits (I used Granita)
  • 1 x 100g pkt hazelnut meal
  • 150g butter, melted
  • 3 x 250g pkts cream cheese, at room temperature
  • 140g (2/3 cup) caster sugar
  • 1 tsp vanilla bean paste (Queen brand)
  • 3 eggs
  • 1 x 180g pkt good-quality white chocolate, finely chopped
  • 150g frozen raspberries

Method

Steps in blue are good for kids to help with.

Preheat oven to 160°C. Brush a 20cm (base measurement) springform pan with melted butter to lightly grease.

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Place biscuits in the bowl of a food processor and process until finely crushed.

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{Food processors are noisy!}

Add the hazelnut meal and butter, and process until well combined.

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Transfer mixture to prepared pan. Use a straight-sided glass to spread and press mixture firmly over base and side of pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Use an electric beater to beat together cream cheese, sugar and vanilla paste in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition until well combined. Use a spoon to gently fold in chocolate and raspberries.

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{Don’t expect the toddler to be happy about giving up the chocolate. It took a fair bit of negotiating to get the block back!}

Pour mixture into the biscuit base. Use the back of a spoon to smooth the surface. Bake in preheated oven for 1 hour* until just set in the centre. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cake from cracking). Cover with plastic wrap and place in the fridge for 2 hours to chill.

*I left my cheesecake in the oven for 1 hour and 45 minutes and it STILL looked wobbly. I took it out of the oven anyway, thinking that I had a disaster on my hands. Fortunately when it came to the big reveal it had turned out perfectly. I stuck strictly to the cooling and chilling times.

 

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My friends loved this cheesecake and so did I. It was perfectly creamy and just divine. It served eight people generously, with a few pieces to spare.

Are you a cheesecake fan? What’s your favourite flavour?

I’m joining in with the Sweet Adventures Blog Hop, hosted by Christina at the Hungry Australian. Make sure you pop by and check out some of the other delicious offerings!

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14 Replies to “Raspberry and White Chocolate Cheesecake”

  1. Hi

    If you want an excuse to make it again, come over for dinner again!!! I’ll gladly eat it. It was absolutely sensational. and let me tell you, the left overs were awesome too!

    1. I am still thinking about that cake. I am taking it to Father’s Day this year, but will be more than willing to bring it to your house for dinner again. Anytime!

  2. Another delicious cheesecake! There have been so many delicious looking cheesecake recipes this month I can’t decide which one to try, so I might just have to do them all!

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