White Chocolate And Raspberry Cheesecake
Make your tastebuds sing with this white chocolate cheesecake recipe featuring fresh raspberries and a chocolate drizzle. This delicious dessert will be a hit.
Ingredients
- 200g digestive biscuits
- 125g unsalted butter, melted
- 3 tsp powdered gelatine
- 200g white cooking chocolate, chopped
- 500g cream cheese, at room temperature
- 300ml thickened cream
- 1/2 cup caster sugar
- 1/2 tsp vanilla bean paste
- 1 lemon, juiced (1 tsp)
- 250g raspberries (see Tip)
Method
- Grease a 22cm round (6cm deep) springform pan. Grease and line base and side with baking paper.
- Place biscuits in a food processor and process until it resemble fine breadcrumbs. Add butter and process until combined. Using back of a metal spoon, press mixture over base of pan to compact. Refrigerate for 30 minutes to chill.
- Meanwhile, place 1/2 cup boiling water in a small bowl and sprinkle over gelatine, stirring until dissolved. Set aside for 3 minutes to cool.
- Place 150g chocolate in a heatproof bowl. Place bowl over a saucepan of simmering water (ensuring water doesn’t touch base of bowl base). Stir with a metal spoon for 5 minutes or until melted and smooth.
- Place cream cheese, cream, sugar, vanilla, lemon juice and melted chocolate in a food processor. Process until smooth and combined. Add gelatine mixture and process until just combined.
- Pour half the cream cheese mixture over biscuit base. Scatter with 150g raspberries, then cover with remaining cream cheese mixture. Cover and refrigerate for 8 hours or until set.
- Top cheesecake with remaining raspberries. Place remaining chocolate in a microwave-safe bowl. Microwave, uncovered, on medium for 1 minute, stirring halfway with a metal spoon, or until melted and smooth. Spoon chocolate into a snap-lock bag. Snip off one corner and pipe chocolate over cheesecake and raspberries. Serve with extra raspberries.
