Thermomix Baked Raspberry White Chocolate Cheesecake

Creamy, delicious baked cheesecake mixed with raspberries …..

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Cheesecake. Just thinking about it makes me drool. This luscious baked cheesecake makes a special dessert for any occasion. In fact, it’s so good, you probably won’t want to wait until dessert. Raspberries with white chocolate blended with cream cheese and sour cream adds an extra smooth creaminess.

 

 



Baked Raspberry White Chocolate Cheesecake

For the base
60 g butter
120 g shortbread biscuits

For the cheesecake
250 g white chocolate
350 g cream cheese
1 tbsp cornflour
50 g sugar
3 large eggs
40 g lemon juice (1-2 lemons)
1½ tsp vanilla essence
¼ tsp salt
500 g sour cream
300g raspberries

Lightly grease one 20cm spring form cake tin and line the base with baking paper. Cover the outside with two layers of foil to seal.
Preheat the oven to 180˚C.

For the base
Melt the butter for 2 minutes/90˚C/Speed 2.
Add the biscuits and mix for 5 seconds/Speed 8.
Press into the base of the tin using the back of spoon and bake at 180˚C for 10 minutes.

For the cheesecake
Chop the chocolate for 5 seconds/Speed 8.
Melt the white chocolate for 2 minutes/90˚C/Speed 2.
Add the cream cheese, cornflour and sugar and mix for 30 seconds/Speed 6.
Scrape the sides down.
While the blades are running, add the eggs one at a time at over 1 minute/Speed 3.
Add the lemon juice, vanilla essence, salt and sour cream and mix for 20 seconds/Speed 6.
Scrape the sides down and mix for a further 15 seconds/Speed 6.
Pour the cheesecake mix into the tin.
Sprinkle with half of the raspberries and stir through with a knife.
Place cake tin in a roasting tin and surround with 3cm of hot water. Bake for 45 minutes at 180˚C.
Turn off the oven and without opening the door, leave to rest for 1 hour.
Refrigerate overnight.
Top with remaining raspberries.

Serves 12-16. Keep refrigerated for 3-4 days.

Music: sb_homeward – scottbuckley.com.au

Thermomix Baked Raspberry White Chocolate Cheesecake

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