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
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
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.
Place biscuits in the bowl of a food processor and process until finely crushed.
Add the hazelnut meal and butter, and process until well combined.
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.
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.
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!