Mix well. Pour half the batter into the crust. Add dollops of raspberry jam or fresh raspberries. Swirl with a knife then add the remaining batter. Cool the cheesecake to room temperature, then ...
Flour 312.5 grams / 2½ cups, baking soda ½ teaspoon baking powder, salt 6 squares white chocolate, chopped, Eggs 3 (at room temperature), hot water 1 cup butter, softened 1 ½ cups sugar, I cup ...
Melt the low fat spread in a saucepan. Remove from the heat and stir in half the white chocolate. Set aside for 5 minutes to melt. Stir until smooth. Meanwhile, using a hand-held electric mixer ...
Gently mix in the crème fraîche until incorporated. 3. Spoon the batter into 2 x 20 cm greased cake tins and bake for 1 hour. Cool, then remove from the tins. Ice with the frosting and buttercream or ...