Sunday, July 7

Baked Raspberry & White Chocolate Cheesecake



Everyone is somewhat scared of cheesecakes. It is that terrible dilemma of "Is it too much of a wobble!?", which even brings the best to their knees in despair.
But actually, cheesecakes do not need to be so much of a catastrophe at all.
In fact, they are actually pretty simple to make!


Without doubt the best cheesecake I've ever had was in Ben Benson's Steak House in New York. Before this miracle moment, I wouldn't have even considered the idea of trying a single mouthful, I mean... Cheese in a cake?! Hell no!
But, this life changing vanilla New York cheesecake altered my world and my Mother begged the chef for the recipe, (which we now keep under lock and key ourselves).
Even though I can't give you that cracking, jaw dropping recipe, this one packs just as much wow factor.
(Sorry, we are sworn to secrecy!)



This baked white chocolate and raspberry cheesecake is one of my favourite recipes to date. I mean, just look at that buttery, biscuit base. Who couldn't fall under its charm!?
The white chocolate adds a delicious melting touch, whereas the swirled fresh raspberries lighten the dessert entirely.
Even though it is rather rich tasting, I defy you not to feel the urge to cut another wedge, it is that mouth wateringly good!


(Apologises to all those on a diet, this is definitely worth jumping off the band wagon for!)

Tempted yet?
Good!


To make your own delectable cheesecake you will need:
- 900g of full fat cream cheese (For this one however I used light philidelphia. Do not use the very light brand though as the bake needs the denser cream cheese to hold together).
- 2 large eggs
- 150g melted butter
- 250g crushed digestive biscuits
- 350g fresh raspberries
- 300g chocolate chips or buttons.
- 3tsp vanilla extract (or vanilla pods if available)
- 115g caster sugar
- 3tbsp cornflour
- 115ml double cream

Preheat your oven to 180C/160 fan, line a large springform tin with baking parchment, and grease the sides well.


If you have a food processor, tip in the melted butter and biscuits and blitz to form buttery breadcrumbs.
Otherwise, bash the biscuits in a plastic bag with a rolling pin, and combine with the butter in a bowl until it reaches the same stage.



Pour into the springform tin and use a spoon to compact it down as much as possible.



Slide the tin into the oven for 10 minutes until golden brown and allow to cool whilst you create the filling.
(When it has come out of the oven, turn the temperature up to 200C or 180 fan.)


With an electric mixer, add the sugar, cornflour, and cream cheese before beating on a high speed until evenly combined.



Add the eggs and a good splash of vanilla extract.
Mix well again, scraping down the sides in between.


Slowly, bit by bit, add the 115ml of double cream.




Once there is a deliciously thick, vanilla cream formed, tip in the raspberries and white chocolate pieces.
Gently fold these in with a spoon to create a juicy marbled effect.



Pour gently on top of the buttery biscuit base and spread out evenly with the spatula to the edges.


Slide into the oven for 40 minutes before checking its top. If it's looking a bit too golden, cover with some tin foil before returning to the oven.
Mine needed another 10-15 minutes after covering, and the way to check that it is ready to give it a gentle wobble. This wobble needs to last for a few seconds, too much shake (like liquid), means more time.
Also, try inserting a cocktail stick here and there,  if its molten inside, then give it some more oven time.
If not... Cheesecake time!


Let it cool completely, and I can't stress this enough. The amount of collapsed cheesecakes I've seen because they were still a little bit warm!
Resist the temptation and leave the tin and cheesecake to cool for a few hours.


When finally ready after a few hours, unspring the tin, and gently wiggle it out. Slide onto the serving plate and add some raspberries and a dusting of icing sugar to decorate.


See, that wasn't too difficult was it?!
Slice it open, serve it out on your best crockery to wow the crowds, and devour!
The raspberries really help to lighten this traditionally very dense and rich dessert, and well, it is probably one of my new favourites.


Deeeeeelicious!
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23 comments

  1. Oh my this looks delicious! Love how you have done photos for each step too - super handy :)

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    1. Thanks Mammasaurus! I just think step by step is so much better in showing a recipes simplicity! Sometimes the writing isn't half confusing by its self!

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  2. This looks incred Emily!! Seriously seriously yummy, I love raspberries, I've been snaffling all of the ones in our garden!!!
    Lottie xxx
    beautyandacookbook.blogspot.co.uk

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    1. You have them in your garden?!?!! Ridiculously jealous.
      I'm forced to have to spend an immense sum in supermarkets to suit my cravings! Nightmare! xx

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    2. Tip to make them cheaper, the co/op + Tesco both do good frozen tubs of them making them work out cheaper! X

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  3. I loooooove cheesecake. Just made a berry-topped one for 4th of July!

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    1. Loving that idea! US flag shaped I hope? xx

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  4. This looks delicious! How much white chocolate is needed? I can't seem to find that on the ingredients unless I'm being extremely stupid/blind...

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    1. Sorry, completely forgot! Added it on just now. Found that white chocolate buttons worked better than chips as they held their shape better. Nothing like a sudden nibble of white chocolate for a surprise! x

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  5. Oh god, mouth is watering dangerously. Yum!

    Katie <3

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  6. This looks insanely good!!! I'm not usually intocheesecakes but this one looks epic! I'm going to have to give this one a go! xx

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    1. Neither, it has to be a truly special cheesecake to get me hooked! Let me know how it goes! x

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  7. Cheesecake is so rich but also so delicious if it's done right, and this definitely looks right =]

    A Golden State of Mind

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  8. that is one of my favourite cheesecakes! you photograph food so well!

    capturingthewanderlust.blogspot.co.uk

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    1. Thanks Dominique! Its a cracking cheesecake for sure :) x

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  9. Emily, I am in love with this recipe. Honestly, it looks oh so good. I remember as well being so dubious about cheese in a cake until I had one. I might have to make these tomorrow for my family, as they're visiting.

    Teffy || Teffys Perks Blog

    Xx

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    1. Thanks Teffy!! Yeah there is something ridiculously weird about putting cheese in a cake, but somehow it works! I still can't eat cream cheese on its own! Oooo please do! Let me know how it goes :) xx

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  10. I saw this photo and had to try this cheesecake.. It is without a doubt one of the best baked cheesecake recipes I have found!! It's perfectly rich and surprisingly light.. to die for!!! So easy to make too! Thanks for sharing :) x

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    1. Aww I'm so glad it worked out okay for you! It's an absolute winner isn't it?! Would be silly to keep this gem all to myself! xx

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  11. What size tin do you use I can't seem to find it noted anywhere

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    1. Hi Bhavna, its a 23cm (9inch) springform tin, here is the link to the one that I have if you need one too. Happy baking :) xx
      http://www.lakeland.co.uk/10993/My-Kitchen-Cook-and-Bake-23cm-Springform-Cake-Tin

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