baked cheesecake filled with white chocolate and topped with berries

I was asked to replicate a cheesecake my in-laws recently enjoyed for their joint birthday dinner. A white chocolate and raspberry baked cheesecake was all I was told and that it was life changing.

I love cheesecake and I’m always up for a challenge. It is also one of the easiest cakes to make gluten free without needing to change the flavour or texture too much when substituting the biscuit base for a gluten free biscuit base. I bought Leda brand gluten free arrowroot biscuits but you can use plain arrowroot or marie biscuits if not needing to be gluten free.

base ingredients

• 200g plain biscuit of choice (arrowroot or marie biscuit)
• 40g almond meal
• 80g butter

filing ingredients

• 150g caster sugar
• 3 eggs
• 150g white chocolate chips
• 250g Philadelphia cream cheese
• 250g cottage cheese
• 250g sour cream
• 125g raspberries (you can use frozen)

directions

1. To make the base, process biscuits in a blender or food processor until it crumbs. (Thermomix speed 5, 10 seconds). Add the butter and almond meal and mix until combined. (Thermomix speed 5, 20seconds). Press into a spring form tin and place in freezer to set while you prepare the filling.
2. Melt 100g of the white chocolate either on a stove double boiler or in the microwave for 30 second increments checking and stirring until all melted – set aside.
3. Beat together the caster sugar and eggs until light and fluffy. I do this in my Kenwood mixer but it can also be done in a Thermomix if you have two bowls as it will need to be clean, free from any moisture or oil. I let it beat away while I prepare the cheeses – about 5 minutes.
4. In a food processor mix together cream cheese and cottage cheese until smooth. (Thermomix speed 5, 30 seconds)
5. Add sour cream and melted white chocolate to the cream mixture and mix together. (Thermomix speed 5, 10 seconds)
6. Combine egg mixture and cheese mixture stirring with a spoon until just combined. Add 100g of raspberries and the remaining 50g of white chocolate chips. Try not to over mix.
7. Pour on top of the base and bake in a 160 degree oven (not fan forced) with a small bowl of water next to it until cooked – about 55 minutes. Once finished allow to cool in the oven before moving to fridge.
8. Place remaining raspberries on top of cake before serving – Enjoy!

For a unique flavoured cheesecake check out our baked chai cheesecake.