Swirl a chopstick or butter knife through the mixture to allow the raspberry filling to mix more into the top of the cheesecake layer. Bake for 35-40 minutes until fully set in the center.

If you’re looking for a show-stopping dessert that’s as delicious as it is beautiful, this White Chocolate and Raspberry ...

Bake in the preheated oven for 30-35 minutes for the 13cm/5in cheesecake, 35-40 minutes for ... and top each rosette of cream with a raspberry. Pour the raspberry coulis on to the top tier ...

Transfer the mixture to a large bowl and fold in the raspberries. Pour the filling into the tin. 4 Bake the cheesecake for 1 hour or until cooked around the edge and slightly wobbly in the middle.

Gently drop small spoonfuls of jam over batter; swirl with knife. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan ...