Raspberry White Chocolate Cheesecake Squares (Print version)
White chocolate gives these baked cheesecake squares a mellow sweetness beside tart raspberry swirls.
# Ingredients:
Ingredients
01 -
150 g digestive biscuits
02 -
60 g unsalted butter, melted
03 -
400 g full-fat cream cheese
04 -
80 g caster sugar
05 -
100 g white chocolate, melted and cooled
06 -
2 large eggs
07 -
100 g sour cream
08 -
1 tsp vanilla extract
09 -
120 g raspberries
10 -
1 tsp cornflour
# Instructions:
01 -
Heat the oven to 160°C / 325°F. Line a 20 cm square tin with baking parchment, leaving an overhang for lifting. Bring cream cheese, eggs and sour cream to room temperature.
02 -
Crush the biscuits finely and mix with melted butter. Press firmly into the tin in an even layer. Bake for 10 minutes and leave to cool while preparing the filling.
03 -
Mash the raspberries and stir in the cornflour. Melt white chocolate gently in short microwave bursts, stirring often, and allow it to cool until just lukewarm but still fluid.
04 -
Beat cream cheese and sugar on low speed until smooth. Mix in white chocolate, sour cream and vanilla. Add eggs one at a time, mixing only until combined; avoid whipping air into the filling.
05 -
Pour the filling over the biscuit base. Dot with the raspberry mixture and swirl lightly with a skewer. Bake for 30–35 minutes, until the edges are set and the center has a slight wobble, not a liquid ripple.
06 -
Cool in the tin for about one hour, then refrigerate for at least three hours until thoroughly chilled and firm. Lift out and cut into nine squares with a clean sharp knife.
07 -
Keep covered in the refrigerator and eat within three days. Do not leave the finished cheesecake at room temperature for more than two hours.
# Good to know:
01 -
Allow about 1 hour cooling and at least 3 hours chilling in addition to preparation and baking.