White chocolate & raspberry ripple baked cheesecake recipe | Good Food
Swirl sharp raspberry purée through a creamy white chocolate and vanilla cheesecake filling for a perfectly-balanced dessert.
Ingredients
- 225g digestive biscuits
- 15g freeze-dried raspberries (optional)
- 115g butter melted
- 250g fresh or frozen raspberries
- ½ lemon juiced
- 175g caster sugar plus 2 tsp
- 600g full-fat soft cheese
- 3 large eggs plus 2 egg yolks
- 175g double cream
- 1 tbsp vanilla bean paste
- 350g white chocolate
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