White Chocolate & Raspberry Ripple Baked Cheesecake Recipe

Preheat the oven to 180°C (350°F).

Crush the digestive biscuits in a food processor or place them in a ziplock bag and crush with a rolling pin.

Mix the melted butter with the crushed biscuits until well combined. Press the mixture into the bottom of a greased 9-inch springform pan to create the crust.

In a separate bowl, beat the cream cheese, vanilla extract, and icing sugar until smooth. Add the eggs, one at a time, beating well after each addition.

Pour half of the cream cheese mixture over the biscuit crust.

In a small bowl, mash the raspberries with a fork until they become a chunky puree. Swirl half of the raspberry puree into the cream cheese mixture.

Melt the white chocolate in the microwave or in a heatproof bowl over simmering water. Stir until smooth. Pour the melted white chocolate over the remaining cream cheese mixture and mix until well combined.

Pour the white chocolate cream cheese mixture over the raspberry cream cheese mixture in the pan.

Dollop spoonfuls of the remaining raspberry puree over the top of the cheesecake. Use a toothpick or skewer to swirl the raspberry puree into the batter, creating a ripple effect.

Bake in the preheated oven for 60 minutes or until the cheesecake is set but still slightly wobbly in the center.

Remove from the oven and let it cool completely in the pan. Once cooled, refrigerate for at least 4 hours or overnight.

Serve chilled and enjoy!