November 23, 2011.
So, cheese cake has been the new curiosity for me. After succeeded in making Oreo Cheese Cake, i want to make more! This time is a classic cheese cake with white chocolate and raspberries on top. Want to try? It's so easy to make and it's not a time-consuming kind of recipe. Give it a try!
Ingredients:
4 packages cream cheese (908 g or 2 pounds)
4 tbsp butter, melted
4 eggs
1 cup caster sugar
1 tbsp vanilla extract
1/2 cup heavy or whipping cream
1 cup sour cream
1 pack fresh raspberries
1 pack wheat biscuit
Optional:
1/2 cup white chocolate buttons
1 cup heavy or whipping cream
Directions:
- Preheat oven to 375 degrees (or 170 degrees C)
- Mix cream cheese and sugar until soft, add vanilla extract
- Add eggs one at a time while still mixing the cream cheese mixture
- To make the crust, crush the biscuits until it forms little crumbs. You can do this with a food processor. Add melted butter. Press this mixture into a spring form tin, press a little up the sides to form a slight ridge.
- Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula
- Bake for 15 minutes in the oven. After 15 minutes, reduce the heat to 270 degrees and bake for another 1 hour. It doesn't necessarily have to be bake for 1 hour, but do check the oven every 20 minutes to make sure it has set and not over-baked.
- Cool the cheese cake for about an hour.
- Meanwhile in a medium heat in a pan, mix together heavy cream and white chocolate buttons until they mixed perfectly. Pour the chocolate sauce on top of the cheese cake. Let it cool.
- Decorate with raspberries.
- Serve.
