Kirsten Tibballs' Raspberry Cheesecake
Indulge in the irresistible sweetness of Kirsten Tibballs' Raspberry Cheesecake, paired with Bulla Dollop Cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bulla.com.au.
Cooking tools:
- Stand mixer
- Springform pan
- Microplane
- Grater
- Kitchen scale
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Plate
- Refrigerator
- Airtight container
Ingredients
- 90g rolled oats
- 30g pistachios, chopped
- 81g dried cranberries, chopped
- 12g sesame seeds
- 18g brown sugar
- 24g flaked almonds
- 1/2 granny smith apple, grated
- 45mL honey
- 48g unsalted butter, melted
- 867g cream cheese
- 318g caster sugar
- 150g good quality white chocolate
- 4 small eggs
- zest from 1 orange
- 45mL orange juice
- 1 tsp vanilla bean paste
- 220g frozen raspberries
- 500mL Bulla Dollop Cream
- 60g icing sugar
- 200g fresh raspberries
- icing sugar, for dusting
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