Baked Raspberry White Chocolate Cheesecake
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This is another yummy cheesecake which would be perfect for Xmas day.
Bonus it can be made a few days before hand and is so easy to make !!
12 Servings
Prep Time:20 min
Total Time:2 hr 20 min
Recipe by Philadelphia
Ingredients
For raspberry coulis; place 1 cup fresh or frozen raspberries, 1 tbsp. lemon juice and 1.5 tpsps. of caster sugar in a small saucepan and reduce for about 10 to 15 minutes in low heat. Blend using an immersion blender and pass through a sieve to get rid of seeds
Bonus it can be made a few days before hand and is so easy to make !!
12 Servings
Prep Time:20 min
Total Time:2 hr 20 min
Recipe by Philadelphia
Ingredients
- 1 1/2 cups sweet biscuit crumbs ( I use arnotts Marie biscuits)
- 100g butter , melted
- 3 x 250g Philadelphia Original cream cheese block softened
- 1 cup caster sugar
- 3 eggs , lightly beaten
- 1 cup sour cream
- 250g CADBURY Baking White Chocolate melted and cooled slightly
- 2 cups frozen or fresh raspberries
- Fresh raspberries , extra for decoration, optional
- Raspberry coulis, optional
- Icing sugar for dusting, optional
- Preheat oven to 160 °C. 140 °C fan-forced
- Combine the biscuit crumbs and butter. Press into the base of a greased and fully paper-lined 24 cm round springform pan (ensure the paper extends 3-4 cm above the top of the pan). Chill for 30 mins.
- Beat PHILADELPHIA Cream cheese and sugar with an electric mixer until just smooth. Beat in the eggs then stir through the sour cream and chocolate. Stir through the frozen raspberries. Pour the filling into the prepared base.
Bake in a moderately slow oven 160 °C for 40-45 minutes or until just set.
Allow to cool in the oven with the door ajar. Chill the cheesecake for 2/3 hrs until set.- Decorate with fresh raspberries, a drizzle of coulis and a dusting of icing sugar if desired, prior to slicing.
For raspberry coulis; place 1 cup fresh or frozen raspberries, 1 tbsp. lemon juice and 1.5 tpsps. of caster sugar in a small saucepan and reduce for about 10 to 15 minutes in low heat. Blend using an immersion blender and pass through a sieve to get rid of seeds
