Baked White Chocolate and Raspberry Cheesecake

Baked White Chocolate and Raspberry Cheesecake
20 Mins
Prep time
45 Mins
Cooking time
Serves 12

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

  1. 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.
  2. 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.
  3. 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.