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RASPBERRY AND WHITE CHOCOLATE NO BAKE CHEESECAKE

Cuisine
Difficulty Intermediate
Time
Prep Time: 30 mins Rest Time: 6 hrs Total Time: 6 hrs 30 mins
Servings 6
Calories 1225
Description

This raspberry cheesecake (no bake) with a buttery biscuit base, creamy white chocolate & fresh raspberry cheesecake filling and topped with even more fresh raspberries.

Ingredients
    BASE
  • 250 g shortbread biscuits
  • 80 g unsalted butter
    • DECORATION
  • 250 g white chocolate
  • 500 g full fat cream cheese
  • 100 g icing sugar
  • 350 ml double cream
    • CHEESECAKE FILLING
  • 500 g raspberries
Instructions
    Step 1
  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. Step 2
  2. Add the biscuit mixture into a 8 inches deep springform tin and press down firmly into the even layer.
    3. Step 3
  3. 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.
    4. Step 4
  4. 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.
    5. Step 5
  5. Once completed, pour in the cooled white chocolate, and fresh raspberries , mix ot gently with spatula.
    6. Step 6
  6. Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight.
    7. Step 7
  7. Next day run knife around edges and carefully remove from the pan.
    8. Step 8
  8. Add raspberries on top according to your preferences.
Did you make this recipe?

Zubda Malik (@kitchen_diaries_by_zubda)

Read it online: https://kitchendiariesbyzubda.com/recipe/raspberry-and-white-chocolate-no-bake-cheesecake/