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White Chocolate and Raspberry Cheesecake

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Raspberry White Chocolate Cheesecake

I’ve had a craving for cheesecake lately, so I used the excuse of having some family over for dinner to make one. I like chilled cheesecakes because they’re not as rich, so you can eat a second piece and because they don’t have the stress of baking and potential cracks. I don’t think I’ve ever actually made a baked cheesecake, all the rules have scared me off!

This recipe is based on this one from taste.com.au but as always I’ve changed it up a bit. I also finally got around to using the adjustable cake ring I bought when we lived in London. It worked so well! I didn’t bother to line it or grease it and the cheesecake popped right out. I just expanded it a little to loosen the cake…easy! Here’s a few links to similar versions from pastrychef.com, from chef.com.au and from legendcookshop.co.uk. I bought mine from Lakeland but I can’t find it on their site now.

I want to make another one and use passionfruit instead, I think it would be a great combination! Also, I think a jelly layer on top would look cool! I guess that means I need to eat more cheesecake? What a shame…
White Chocolate and Raspberry Cheesecake

200g plain sweet biscuits (I used Arnott’s Marie)
100g butter, melted
250g frozen raspberries
2 tablespoons boiling water
3 1/2 teaspoons powdered gelatine
180g white chocolate, chopped
2 x 250g blocks cream cheese, softened
1/3 cup caster sugar (or white sugar)
1 teaspoon vanilla extract
3/4 cup (185ml) light evaporated milk

Put the frozen berries in a sieve over a bowl and allow to thaw. Mine took about 1 hour. You could skip this bit, but the berries are likely to bleed and leave juicy spots in your cheesecake.

Line base of a 9 inch round springform pan with baking paper. As mentioned above, I used the adjustable ring, so I didn’t line or grease it. I just sat it on a flat plate.

Blitz biscuits in a food processor into crumbs. Melt the butter and mix into crumbs. Pour the crumb mix into the bottom of the tin and flatten with a spatula or your hand. Put into the fridge to chill and firm up.

Melt the white chocolate in a double boiler or in the microwave. Set aside.

Place boiling water in a small, heatproof jug. Sprinkle over gelatine. Stand in a pan of simmering water and stir until gelatine has dissolved. The height of the simmering water should be about equal with the height of the gelatine/water mix.

Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Next, beat in the melted chocolate. Finally, add the evaporated milk, any juice from the berries and gelatine and beat on low until evenly combined. The mixture will be smooth and glossy. Fold in the berries.
Pour cream cheese mixture into pan. Cover and refrigerate overnight or until set.

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Comments

  1. The dessert at the wedding we went to on Saturday was a trio of chocolate desserts. One of them was a white chocolate and raspberry cheesecake and it was so good. This looks just as good. If you do want to try and baked cheesecake then I recommend Jamie Oliver’s baked vanilla cheesecake. I’ve made it several times and it’s always worked. I make baked ones to avoid using gelatine. Passion fruit would be amazing. Poor you having to try out more cheesecake 🙂

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  3. it’s a work of art this cheesecake… so beautiful. I’d still eat it the whole thing though! 🙂

    Reply

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