Description
Indulge in the creamy richness of this White Chocolate and Raspberry Cheesecake, a delightful dessert that perfectly balances sweetness with a hint of tartness from fresh raspberries.
Ingredients
Units
Scale
Biscuit Base:
- 300 g digestives
- 150 g unsalted butter
Cheesecake Filling:
- 250 g white chocolate
- 500 g full fat cream cheese
- 100 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
- 250 g fresh raspberries
Decoration:
- 150 ml double cream
- 2 tbsp icing sugar
- 100 g white chocolate
- 12 fresh raspberries
- 10 g freeze dried raspberries
Instructions
- For the Biscuit Base: Blitz the biscuits and mix with melted butter. Press into a tin.
- For the Cheesecake Filling: Melt white chocolate, mix with cream cheese, sugar, and vanilla. Whip cream and fold in. Add raspberries and spread over base. Chill.
- For the Decoration: Drizzle with white chocolate, pipe cream, and garnish with raspberries and freeze dried raspberries.
Notes
- All no-bake cheesecakes can be frozen or made into mini versions.
- Cheesecake will last for 3+ days in the fridge.
- Recommended cake tin, piping bags, tip, freeze dried raspberries, and white chocolate listed.
- Cheesecake can be frozen for 3+ months.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
