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White chocolate, miso & raspberry baked cheesecake
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90g unsalted butter, melted, plus extra for greasing
200g digestive biscuits,finely crushed
200g caster sugar
½ orange, juice
40g white miso paste
40g plain flour
600g full fat soft cheese
3 large eggs
300ml double cream
150g white chocolate, melted and cooled
1. Preheat the oven to 180˚C, gas mark 4. Grease a 23cm loose- bottomed cake tin and line the base with baking parchment. Mix together the crushed biscuits and melted butter, then firmly and evenly press into the base of the tin. Bake for 10 minutes, then set aside (keep the oven on).
2. Put the sugar, orange juice, miso paste and flour in the bowl of a freestanding mixer or a large mixing bowl. Using the mixer or electric beaters, mix well. Beat in the soft cheese until smooth, then beat in the eggs, one by one. Add the double cream and the cooled melted white chocolate and beat until smooth. Put the cake tin on a baking tray and pour in ½ the cheesecake mixture. Evenly scatter over 100g raspberries, squeezing some to release the juice, then repeat with the remaining mixture and finish with a further 100g raspberries. Transfer to the oven and bake for 45 minutes.
3. Turn off the oven but don’t open the door. Leave the cheesecake in the oven for a further 2 hours, then remove and leave to cool completely in the tin. Run a knife around the inside of the tin (but don’t remove the tin), then put the cheesecake in the fridge to firm up for at least 4 hours. Gently remove the tin and serve the cheesecake topped with the remaining 25g raspberries.
Typical values per serving:
This recipe was first published in June 2020.