Wednesday, May 8, 2019

White Chocolate & Raspberry Cheesecake

I love the combination of white chocolate and tart raspberries. This is a no bake cheesecake and is perfect for a special occasion.

White Choc & Raspberry Cheesecake
Serves 12

  • 3x 250g blocks of cream cheese at room temp
  • 1/2 cup whipping cream
  • 1 1/2 blocks Cadbury Dream chocolate, roughly chopped
  • 2 1/2 cups frozen raspberries, thawed and drained on paper towel
  • 250g Granita biscuits, crushed
  • 100g unsalted butter, melted
  • 1 teaspoon vanilla essence
  • 2 teaspoons icing sugar

Optional Garnishes
  • Fresh raspberries
  • White chocolate curls
  • Mint leaves

1. Melt butter on the stove or microwave and stir through crushed biscuits. Line the bottom of a round 24cm spring form cake tin with baking paper. Pour in crumb mix and flatten with hand, or gently with the bottom of a glass. Allow to set in the fridge for a hour.
2. In a mixing bowl beat cream cheese, icing sugar and vanilla essence on high until smooth. Melt white chocolate in the microwave for 15 second bursts. Allow to cool slightly before pouring into cream cheese and beat until combined.
3. Add whipping cream to cream cheese and beat on high until it becomes light and fluffy, approx 5 minutes.
4. Carefully fold in raspberries with a spatula until just combined. Pour mixture into cake pan, smooth top down and tap on bench a couple times to remove any air bubbles. Wrap and allow to set in fridge for upto 8 hours. Garnish before serving.

Xo Bec

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