Baked White Chocolate & Raspberry Cheesecake
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Baked White Chocolate & Raspberry Cheesecake
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| Servings | Prep Time |
| 12slices | 1hour |
| Cook Time |
| 2 hours 20minutes |
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Ingredients
- 100g Buttermelted
- 200g Anzac Biscuitsif you can’t get these them simply use a sweetened shortbread biscuit
- 500g Cream Cheesesoftened
- 2/3cup Caster Sugar
- 1/3cup Corn Flour
- 3 Eggs
- 1 Lemonzest & juice
- 2tbsp Vanilla Extract
- 125g White Chocolate
- 500g Sour Cream
- 250g Raspberriesfresh if available, otherwise frozen raspberries thawed to room temperature
Instructions
- Pre-heat a fan forced oven to 160°C (320°F).
- Grease and line a 20cm round springform baking pan. See notes below regarding waterproofing your springform pan.
- Add anzac biscuits to a food processor and process until crumbs are formed.
- While continuing to process, pour melted butter over biscuit crumbs and continue processing until well combined and mixed through.
- Transfer biscuit crumbs to the baking pan. Spread evenly and press into the base of the pan. Place in refrigerator to chill.
- Add cream cheese and caster sugar to a large mixing bowl. Using an electric mixer, beat until mixture is well combined, smooth and creamy.
- Add corn flour and continue beating until combined.
- Add eggs, one at a time, and beat well after each addition.
- Add lemon zest, lemon juice, vanilla extract & a pinch of salt. Stir to mix through.
- Melt white chocolate is a bowl over a saucepan of boiling water.
- Remove from heat and allow to cool.
- Add sour cream to melted chocolate and stir to mix through and combine.
- Add sour cream mixture to cream cheese mixture and stir to mix through.
- Remove baking pan from refrigerator and pour 1/3 of the cream cheese mixture into the baking pan.
- Sprinkle 1/3 of the raspberries over the mixture in the pan and using a spoon press them into the mixture.
- Pour another 1/3 of the cheesecake mixture into the pan and repeat process with another 1/3 of the raspberries.
- Pour the remaining cheesecake mixture into the pan and press the remaining raspberries into the top of the mixture.
- Place ‘waterproofed’ pan into a large deep baking tray or large casserole dish and fill baking tray with boiling water, half way up the side of the baking pan.
- Place in oven and bake for about 1 hour 40 minutes or until the cheesecake is set with a small wobble in the centre. Regularly check the cake and if you feel the top is browning more than you would like, then place some foil loosely over the top of the cake for the remainder of the cooking period.
- Turn oven off and leave baking pan in the oven, with door closed for a further 40 minutes while the oven cools down.
- Remove from oven, then remove cheesecake pan from its water bath and allow to cool to room temperature. Do not remove cheesecake from pan.
- Place cheesecake pan in refrigerator to chill for 4 hours (preferably over night). I place mine in a large plastic cake tin.
- Remove from refrigerator then carefully remove from springform pan.
- Garnish with additional raspberries (frozen) and dust with icing sugar (optional) prior to serving.
Recipe Notes
Waterproofing your Springform Pan: This cheesecake is baked in a water bath. You can use a non-springform pan to make this cheesecake, however I find it extremely difficult to get the cheesecake out of the pan without some damage and ruining your cake. So my preference is to use a springform pan and waterproof it before placing it in the water bath to bake. There are two main options – one is to wrap the pan in foil. This is a high rising cheesecake so don’t wrap the foil into the top of the pan. The second option (and my preferred option) is to simply place the springform pan into a larger (non-springform) baking pan then placing this into the water bath.