Baked raspberry, white chocolate & lemon cheesecake
This cheesecake has a base made with Lotus biscuits and has with a soft cheese, white chocolate and zesty lemon filling. The raspberries add sweet and tangy bursts of flavour.
- Prepare20 mins
- Cook45 mins
- Total time1 hr 5 mins
- Pluscooling and chilling
- 150g Lotus Biscoff biscuits, crushed
- 50g unsalted butter, melted, plus extra for greasing
- 300g raspberries
- 170ml double cream
- 100g white chocolate, broken into chunks
- 400g Philadelphia Original soft cheese
- 50g caster sugar
- 1 lemon, finely grated zest
- 3 Waitrose British Blacktail Medium Free Range Eggs, yolks only
- 4 tbsp soured cream
- Shaved white chocolate curls, to serve (optional)
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.
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.
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.
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.
Typical values per serving when made using specific products in recipe