Simple White Chocolate Cheesecake with Raspberry Sauce
Simple White Chocolate Cheesecake with Raspberry Sauce

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, simple white chocolate cheesecake with raspberry sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Simple White Chocolate Cheesecake with Raspberry Sauce is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Simple White Chocolate Cheesecake with Raspberry Sauce is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have simple white chocolate cheesecake with raspberry sauce using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Simple White Chocolate Cheesecake with Raspberry Sauce:
  1. Take 200 g ginger biscuits
  2. Make ready 60 g butter- room temperature
  3. Prepare 200 g white chocolate
  4. Take 300 g cream cheese
  5. Take 300 ml double cream
  6. Prepare Squeeze lemon juice
  7. Take 1 tsp vanilla paste
  8. Make ready tin Loose bottomed
  9. Take Raspberry Sauce
  10. Get Handful raspberries
  11. Take 2 tsp icing sugar (or any other sugar or sweetener)
Instructions to make Simple White Chocolate Cheesecake with Raspberry Sauce:
  1. Break the chocolate into squares and place in a heatproof bowl. Boil water in a saucepan and settle the bowl of chocolate above the water- you don’t want the water to touch the bowl. Heat gently until the chocolate has melted. Set aside to cool while you make the base.
  2. Blend the biscuits to a fine crumb. Add the butter and continue to blend until the mix starts clumping. If you don’t have a processor you can crush the biscuits in a sealed sandwich bag with a rolling pin, then melt the butter before mixing.
  3. Pour the biscuit mix into the cake tin and use a dessert spoon to press down firmly. Chill in the fridge while you mix the topping.
  4. Beat the cream cheese in a large bowl. In a separate bowl whisk the double cream until firm
  5. Fold the cooled melted chocolate into the cream cheese. Fold in the cream in 2 or 3 batches. Add the lemon juice and vanilla paste. Once all mixed spoon onto the base, smooth with a spatula or knife and chill until set. Atleast 4 hours, but overnight would be best.
  6. To make the raspberry sauce put the raspberries, sugar and a splash of water into a saucepan. Heat until the raspberries mush down and the sauce reduces.
  7. Take a slice of the cheesecake, pour over some sauce and enjoy 😋

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