White Chocolate Raspberry Cheesecake
Creamy tangy cheesecake made from scratch. Raspberry sauce makes it so refreshing and just perfect for summer time.
Ingredients
Biscuit Base
- 10 pc Digestive biscuits
- 3 Tbsp Melted Butter
Cheesecake Mixture
- 450 g Cream Cheese
- 1/3 Cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 170 g Melted White Chocolate
- 1/3 Cup Greek Yogurt
- 1/2 tsp Salt
Raspberry sauce
- 1 & 1/2 Cups Raspberries Fresh or Frozen
- 3 Tbsp Granulated sugar
Instructions
- Put Digestive biscuits into grinder and crush them into fine crumbs. Add melted butter and grind again.
- Line a baking dish with parchment paper and put biscuit crumbs on that. Press and flatten the surface and then set aside for later.
- Put Raspberries and sugar in a pan and cook over medium heat. I like to squish them for quicker cooking. When water dries out it’s ready.
- Sieve the sauce and set aside to cool down.
- In a separate bowl beat together cream cheese and sugar for about 20-30 seconds. Add Eggs and Vanilla and beat again. Next put in melted white chocolate that has been cooled down and beat. Finally add in Greek yogurt and give a final mix.
- Pour half of the cream cheese mixture on top of biscuit layer.
- Add dollops of Raspberry sauce and create swirls using a toothpick or spoon.
- Repeat it for the second layer of Cream cheese mixture and Raspberry sauce.
- Bake in a 180 C pre heated oven for 25-30 minutes. The middle should be wobbly when taking out.
- Let the cheesecake cool down completely and then refrigerate for 6-8 hours.