How To make White Chocolate Cheesecake with Raspberry Sau

EASY NO-BAKE Raspberry Cheesecake Bars!

These raspberry & white chocolate cheesecake bars here are an ideal sweet summer pick me up and take minimal fuss!

Serves: 10

Ingredients (US & METRIC):

200g/7 oz plain digestive biscuits/ graham crackers
100g/1 stick unsalted butter
400g/14 oz good-quality white chocolate, broken into pieces
250g/9 0z full-fat cream cheese
200ml/7 fl oz double/heavy cream
250g/9 oz mascarpone cheese
250g/9 0z raspberries, half mashed to a puree and half whole

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White Chocolate and Raspberry Cheesecake [No Bake]

#Cheesecake #NoBake #Raspberry

White Chocolate and Raspberry Cheesecake (No Bake)

How to make White Chocolate and Raspberry Cheesecake [No Bake]

Do you like cheesecakes? Want to know how to make one? Not sure which one to make? I've made lots of different cheesecakes and this is a great combination. White chocolate and raspberries complement one another beautifully. This cheesecake is sure to impress anyone you make it for. It tastes delicious and you'll impress everyone with your baking talents. And to top it all off this is a No-Bake recipe, which means you can make it without needing a hot oven, perfect for a warm summers day in the kitchen. This cheesecake is so scrummy and easy to make, give it a try.

White Chocolate and Raspberry Cheesecake [No Bake] Recipe.

TIMINGS:
Prep Time: 30 mins.
Chilling Time: 5 hours.
Total Time: 5 hours 30 mins.

SERVINGS:
Make enough for 12 people.

INGREDIENTS:

For the biscuit base.
• 3⅛ cups (320g/11oz) digestive biscuits.
• 10½ tablespoons (150g/5oz) butter, melted.
• ⅓ cup (50g/1½ oz) white chocolate chips.

For the filling.
• 1⅛ cups (250g/8½oz ) full fat cream cheese.
• 1⅛ cups (250g/8½oz) mascarpone cheese.
• 1 cup (100g/4 oz) icing sugar.
• 1 teaspoon of vanilla extract.
• 1¼ cups (300ml/10 fl oz) double cream.
• 1½ cups (250g/8½oz) white chocolate.
• 2 cups (250g/8½oz) fresh raspberries.

To Decorate.
• 1½ cups (180g/6oz) of fresh raspberries.
• White chocolate pieces and shavings.

METHOD:
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass or use a food processor and blitz until they turn to crumbs.
2. Pour into a bowl and add the chocolate chips.
3. Add the melted butter and mix until fully incorporated.
4. Press the mixture into a 20cm/8inch springform tin, there is no need to grease the tin.
5. Place in the fridge for 30 minutes.
6. Break up the white chocolate and place it in a bowl over a pan of simmering water to melt.
7. Beat the cream cheese, icing sugar and vanilla extract until soft.
8. Add the double cream and whip it together until the mixture firms up and holds its shape.
9. Pour in the melted white chocolate and mix in briefly to combine - be careful not to overmix.
10. Add the raspberries and fold in gently into the cheesecake filling.
11. Spoon the mixture on top of the biscuit base and smooth out with a spatula.
12. Place in the fridge for a minimum of 5 hours but preferably overnight.
13. Remove from the tin and place on a serving plate.
14. Decorate with fresh raspberries, squares of white chocolate and white chocolate shavings.
15. Mmm Scrummy!!!

STORAGE:
• Keep in the fridge until ready to serve.
• Will keep in the fridge for up to 3 days.

#Baking #Baking101 #Scrummy

No-Bake White Chocolate Raspberry Cheesecake Recipe

This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes ever and it’s very easy to prepare. The raspberry heart shapes on top makes it ideal for Valentine’s Day but is perfect for any other occasion as well.


To print the recipe check the full recipe on my blog:


Ingredients

Makes about 10 servings

Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted

Raspberry Coulis
1 1/2 cups (150g) raspberries, fresh or frozen
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tsp (2g) cornstarch

Cream Cheese Filling
7 oz (200g) white chocolate, small pieces
4 tbsp (60g) whipping cream
1 pound (500g) cream cheese, room temperature
1/4 cup (30g) powdered sugar
Lemon zest of a lemon
2 tsp (10g) vanilla extract
1 cup (240g) whipping cream (35% fat), chilled


1. Prepare the raspberry coulis. In a small saucepan, whisk together suga,cornstarch and lemon juice. Add raspberries and bring to a boil over medium-low heat, stirring constantly. Simmer for 5 minutes and remove from heat. Sieve the sauce to remove seeds and set aside to cool down until ready to use.

2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.

3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the filling is prepared.

4. Prepare the filling. Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.

5. In a large bowl mix cream cheese until smooth. Add powdered sugar, lemon zest and vanilla extract and mix to combine. Mix in melted chocolate and set aside.

6. In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.

7. Pour the filling over the prepared crust, use an offset spatula to spread it evenly.

8. Place the raspberry coulis into a piping bag fitted with a plain small tip and pipe small circles in a swirl pattern on the top of the cheesecake.

9. Use a toothpick and run it into the center of each circle to create heart shapes.

10. Cover and refrigerate the cheesecake for at least 4 hours or better overnight.

11. Serve with more raspberry coulis alongside. Enjoy!


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How to Make Easy No Bake White Chocolate Raspberry Cheesecake

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Raspberry & White Chocolate Cheesecake Recipe

I don't know what it is about raspberries and white chocolate, but they go really well together in a cheesecake! Recipe at FACEBOOK:
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Raspberry and White Chocolate No Bake Cheesecake

Base;
250 g shortbread biscuits
80 g unsalted butter

Cheesecake Filling;
250 g fresh raspberries
250 g white chocolate
500 g full fat cream cheese
100 g icing sugar
350 ml double cream

Decoration;
500 g raspberries

Method;
For the Base
1- Blitz the biscuits in a food processor to a small crumb, or use traditional method zip lock bag and rolling pin to crush the biscuits. Add the melted butter, straight in to l food processor and pulse few times until the mixture is combined or mix it in a bowl.
2- Add the biscuit mixture into a 8 inches deep springform tin and press down firmly into the even layer.

For the Cheesecake Filling

1- In your stand mixer with the whisk attachment or in a large bowl , whisk together the cream cheese and icing sugar until smooth. Pour in the double cream and whisk until thick!
Melt the chocolate in a bowl over a pan of simmering water, or in the microwave 15 seconds at a time and keep stirring in intervals until full melted after leave to cool down.
Once completed, pour in the cooled white chocolate, and fresh raspberries , mix ot gently with spatula.
Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight.
Next day run knife around edges and carefully remove from the pan .

For Decoration;
Add raspberries on top according to your preferences.


#raspberry #cheese #cheesecake #nobakedessert #nobakecheesecakerecipe #nobakecheesecake #raspberrycake