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Baked raspberry, white chocolate & lemon cheesecake
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Serves: 8 - 10
150g Lotus Biscoff biscuits, crushed
50g unsalted butter, melted, plus extra for greasing
300g fresh raspberries
170ml tub double cream
100g white chocolate, broken into chunks
400g Philadelphia Original soft cheese
50g caster sugar
Finely grated zest of 1 lemon
3 Waitrose British Blacktail Medium Free Range Eggs, yolks only
3-4 tbsp soured cream
Shaved white chocolate curls, to serve (optional)
1. Preheat the oven to 170°C, gas mark 3. Mix the crushed biscuits with the melted butter and press into the base of a 20cm greased and base-lined spring release tin. Arrange two-thirds of the raspberries over the biscuit base.
2. Place the cream and chocolate together in a small pan, and heat gently until melted, then cool. Beat together the soft cheese, sugar and lemon zest, until smooth, then add the egg yolks and beat well. Stir in the cooled cream and chocolate mixture. Spoon into the tin and level the surface.
3. Bake for 40-45 minutes until only just set. The top should wobble gently. Remove from the oven and leave to cool in the tin. Chill for at least 2 hours, or preferably overnight to let the centre set.
4. To serve, remove the cheesecake from the tin and place on a serving plate. Spread the soured cream over the surface, top with the remaining raspberries and scatter with shaved white chocolate curls.
This recipe was first published in June 2018.