Raspberry and white chocolate cheesecake
At a glance
| Servings: | 10 |
| Prep time: | 20 minutes |
| Cook time: | 10 hours |
| Total time: | 10 hours, 20 minutes |
| Meal type: | Dessert |
| Allergy list: | Milk, Vegetarian |
| Misc: | Child Friendly, Pre-preparable, Serve Cold |
| Region: | Worldwide |
| Description: | Raspberry and white chocolate cheesecake |
| Submitted by: | Dagni |
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
Imperial | Metric | USA- 200g morning coffee biscuits (crushed)
- 100g butter (melted)
- 300g white chocolate (broken into pieces)
- 50g butter
- 500g mascarpone cheese
- 1 tablespoon caster sugar
- 180ml whipping cream
- 200g raspberries
Directions
Step 1
For the biscuit base:
Combine the biscuits and butter and press onto the base of a 22cm springform tin.
Step 2
For the filling:
Place the chocolate and butter into a heatproof bowl set over a pan of simmering (not boiling) water until melted.
Allow to cool slightly.
Step 3
In another bowl mix together the cream cheese, sugar and whipping cream until it forms a smooth consistency.
Step 4
Stir the melted chocolate mixture into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
Step 5
Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
Step 6
To serve:
Remove from the tin and place on a serving plate.
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