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BakingKids friendlyRecipesShane Smith

Baked White Chocolate & Raspberry Cheesecake

60 mins Cook
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There are cheesecakes and then there’s Shane’s showstopping baked white chocolate & raspberry cheesecake! If you fancy pushing the boat out and making this showstopper, you won’t regret it. The crumbly biscuit base paired with the velvety filling and the tart berry compote on top work beautifully together. We’ve a feeling this will become a family favourite.

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Baked White Chocolate & Raspberry Cheesecake

Baked White Chocolate & Raspberry Cheesecake

agnesgempackfoods-ie
prep time
20 mins
cooking time
60 mins
servings
10
total time
1 hr 20 mins

Equipment

  • Equipment

  • Weighing scales

  • Oven

  • 9” round loose bottom cake tin

  • Food processor

  • Saucepan

  • Microwave

  • Mixing bowls

  • Wooden spoon

  • Baking tray

  • Whisk

  • Parchment paper

Ingredients

  • Biscuit base:

  • 225g digestive biscuit

  • 115g butter

  • Raspberry compote:

  • 250g frozen raspberries

  • ½ lemon juice

  • 100g Gem Granulated Sugar

  • 1 tbsp Gem Cornflour

  • Filling:

  • 600g full fat cream cheese

  • 150g Gem Granulated Sugar

  • 3 large eggs

  • 2 large egg yolks

  • 175ml double cream

  • 1 tsp vanilla essence

  • 360g Gem White Chocolate Chips, melted

  • Garnish:

  • 30 fresh raspberries

Instructions

1
For the raspberry compote, add the frozen berries, sugar and lemon juice to a saucepan.
2
Place over medium heat and cook until the berries defrost and the sauce is bubbling.
3
Dissolve the cornflour in 3 tbsp of water and add it to the sauce and stir until thick.
4
Remove and chill until needed.
5
Line the base of a 9” round loose bottom tin with parchment paper.
6
For the base, blitz the biscuits and place into a bowl with the melted butter. Mix.
7
Spoon this into the tin and press down with a spoon. Chill until needed.
8
Preheat your oven to 170C/ 150C Fan.
9
For the filling, into a bowl add the cream cheese & granulated sugar and whisk until combined
10
To this add the whole egg and yolks and mix.
11
Pour in the cream, vanilla and mix.
12
Finally add the melted white chocolate and combine.
13
Pour this into the base of the prepared tin.
14
Dot about 4-5 tablespoons of the berry compote into filling.
15
Place this into the preheated oven and bake for 50-60 mins.
16
The top of the cheesecake should be a light golden brown colour and the centre should still have a wobble when you gently shake the cheesecake.
17
Allow to cool outside for 15 minutes before chilling in the fridge for a minimum of 4 hours, preferably overnight.
18
To serve, spoon the remaining raspberry compote over the top of the cheesecake and top with fresh berries.
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