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Before you jump to Baked Raspberry & White Chocolate Cheesecake recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

A lot of us believe that comfort foods are bad for us and that we need to avoid them. Sometimes, if your comfort food is essentially candy or other junk foods, this is true. At times, comfort foods can be utterly healthy and good for us to consume. Some foods really do elevate your mood when you consume them. If you seem to be a little bit down and you need an emotional pick me up, try some of these.

Green tea is actually excellent for your mood. You were sure it had to be in here somewhere, right? Green tea has a lot of an amino acid referred to as L-theanine. Studies show that this particular amino acid can basically stimulate brain waves. This will improve your brain’s concentration while simultaneously relaxing the rest of your body. You knew green tea could help you be healthier. And now you are aware that it can help raise your mood as well!

Now you know that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try a few of these hints instead.

We hope you got benefit from reading it, now let’s go back to baked raspberry & white chocolate cheesecake recipe. You can cook baked raspberry & white chocolate cheesecake using 14 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Baked Raspberry & White Chocolate Cheesecake:

1. Prepare of Base.
2. Provide of digestive biscuits.
3. Provide of melted butter.
4. Use of golden syrup.
5. Take of Filling.
6. Use of cream cheese.
7. Get of double cream.
8. Use of natural yoghurt.
9. Use of caster sugar.
10. You need of eggs.
11. Provide of raspberries.
12. Use of Topping.
13. Get of raspberries.
14. Provide of white chocolate.

Steps to make Baked Raspberry & White Chocolate Cheesecake:

1. Preheat oven to 180 or 160 for fan assisted oven. Put biscuits, butter and golden syrup in bowl to mix or in mixer. Put biscuit mix in cake tin base and pat down evenly and ensuring all edges filled..
2. Bake the base in oven for 5-10 minutes and set aside to cool. Turn oven down to 160 or 140 for fan assisted oven..
3. Add cream cheese, yoghurt, double cream, sugar and eggs into mixer and whisk until all combined and smooth. Mix well with spatula ensuring all sides of bowl patted into mix. Fold in raspberries. Pour mix into tin and even out with spatula. Put tin in roasting tray and fill roasting tray with boiling water up to half way of your cake tin and put in oven for one hour..
4. After one hour, open oven door partially and allow to cool for a further hour. Then carefully use knife on sides to remove cake from base and move onto serving plate. When cool, place in fridge for 8 hours..
5. Before serving spread raspberries on base and use 2/3 of white chocolate to melt and drizzle over raspberries. I also combined some raspberries through a sieve with white choc and smashed about 10g choc into small pieces and spread on top. Serve with fresh cream, ice cream or whatever you prefer..

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