This No Bake White Chocolate and Raspberry Cheesecake is absolutely delicious. A bit of a fanfare but so well deserved here. It is creamy with white chocolate and sweet cream cheese, studded with raspberries and supported deliciously by a custard cream biscuit base.
Melt 200 grams of white chocolate and set aside to cool. I do it in 20 second bursts in the microwave.
Crush 200 grams of custard creams either in a food processor or with the custard creams in a bag and a rolling pin. Add 70 grams of unsalted butter. Press into your 8 " tin/dish evenly with the back of a spoon and chill in the fridge for 30 minutes or the freezer for 10 minutes.
Whisk 340 grams full fat cream cheese, 1 tsp vanilla extract and 50 grams icing sugar together before adding 300 mls of double cream and whisking until very stiff. Add the melted white chocolate and whisk again.
Chop 150 grams raspberries and fold through the cheesecake filling. Dollop the lot onto the biscuit base and press down evenly and smooth the top.
Chill for at least 5-6 hours.
When ready to decorate melt the 20 grams of white chocolate and set aside. Sprinkle over the 2 tbsps of freeze dried raspberries and then drizzle over the white chocolate.
Apply To Gluttonous Face
Video
Notes
Use a 8" loose bottomed and spring release tin
Freeze your biscuit base for 10 minutes rather than 30 minutes in the fridge if you're in a rush
Buy quality white cooking chocolate.
Drizzle the white chocolate over the cheesecake with a tea spoon
You can freeze these no bake cheesecakes whole. Simply double wrap in clingfilm and then silver foil in your tin. Defrost at room temperature for a few hours.
You can exactly the same for slices. They will take less time to thaw
All nutritional information is intended only as a guide and approximate.