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https://www.philly.com.au/recipe/baked-white-chocolate-and-raspberry-cheesecake/
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Baked White Chocolate and Raspberry Cheesecake
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Baked White Chocolate and Raspberry Cheesecake
20 Mins
Prep time
45 Mins
Cooking time
Serves
12
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What you need
1½ cups sweet biscuit crumbs
100g butter, melted
750g PHILADELPHIA Block Cream Cheese, softened
1 cup caster sugar
3 eggs, lightly beaten
1 cup sour cream
250g CADBURY White Chocolate Melts, melted and cooled slightly
2 cups frozen or fresh raspberries
Fresh raspberries, extra for decoration, optional
Raspberry coulis, optional
Icing sugar for dusting, optional
How to make it
COMBINE the biscuit crumbs and butter. Press into the base of a greased and fully paper-lined 24cm round springform pan (ensure the paper extends 3-4cm above the top of the pan). Chill.
BEAT the PHILLY and sugar with an electric mixer until just smooth. Beat in the eggs then stir through the sour cream and chocolate. Stir through the frozen raspberries. Pour the filling into the prepared base.
BAKE in a moderately slow oven 160
°
C for 40-45 minutes or until just set. Allow to cool in the oven with the door ajar. Chill. Decorate with fresh raspberries, a drizzle of coulis and a dusting of icing sugar if desired, prior to slicing.
Recipe or Meal Type
Desserts |
Cheesecakes
Cuisines
Baking |
Creamy
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