White Chocolate And Raspberry Cheesecake
User Reviews
4.5
6 reviews
Excellent
White Chocolate And Raspberry Cheesecake
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Delicious White Chocolate Raspberry Cheesecake with a buttery crumb base, creamy white chocolate filling and a topping of fresh raspberries.
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Ingredients
For the base
- 200 g (7oz) Digestive biscuits or graham crackers
- 85 g (6 tbsp) unsalted butter , melted
Cheesecake filling
- 200 g (1 ¼ cups) white chocolate chips or chopped chocolate bar
- 2 tbsp Amarula Raspberry Chocolate Liqueur (or heavy cream)
- 500 g (2 cups) mascarpone or full fat cream cheese
- 2 tsp vanilla bean paste or extract
- 3 tbsp seedless raspberry jam
- 240 ml (1 cup) cold double cream (heavy cream)
To decorate
- 6 tbsp seedless raspberry jam
- 2 tbsp Amarula Raspberry Chocolate Liqueur or as needed
- 150 g (one small punnet) fresh raspberries
- icing sugar to dust
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Instructions
Prepare the cheesecake base
- Put your cookies into a mini food processor and pulse until finely ground. Alternatively put them in a ziplock bag and use a rolling pin to smash them (gently) into crumbs. Add the melted butter and mix together.
- Spray the sides of a 7inch (or 8 inch) tin with cake release and line bottom and sides withbaking paper. Tip the cookie crumbs into the tin and use your hands to press down until evenly packed. If you are using the smaller tin you might not need to use them all. Chill in the fridge while you prepare the filling.
Make the cheesecake filling
- Put the white chocolate chips and Amarula liqueur in bowl and microwave for short bursts until the chocolate starts to melt. Stir until smooth and set aside to cool.
- Beat the mascarpone, vanilla and jam using a hand or stand mixer. Gradually add the cold cream and beat on medium speed until combined. The filling might be a bit slack at this point.
- Add the melted white chocolate (make sure it has cooled down) and beat again until the filling thickens and holds peaks.
- Add the filling over your chilled cookie base and level with a spatula. Tap the tin on the counter so that it settles. Put in the fridge for 8 hours or - ideally - overnight to chill and set.
- Run a small knife under hot water and wipe dry. Run the knife blade against the tin edge to loosen the cheesecake. Place the tin over a glass and carefully push down to release the cheesecake. Peel the paper off and use a bench scraper to smooth the sides if needed.
Decorate and serve
- Combine the jam and liqueur in a saucepan and stir over low heat until you have a pourable sauce. You might need to add a bit of water to achieve the right consistency. Set the sauce aside to cool.
- Drizzle the sauce over the cheesecake and decorate with the fresh raspberries. Dust with icing sugar and serve.
Notes
- RECIPE TIPS AND FAQs
- Melt the chocolate and then LEAVE IT TO COOL. It should be still liquid but not hot when you add it to the mascarpone. If the chocolate is too hot and the cheese too cold it can harden when added.
- Allow the mascarpone or cream cheese to come to room temperature before using, it will be easier to beat. Don't whisk too long or on too high a speed.
- The cheesecake needs 8 hours to set properly. Allow yourself enough time for it to set. It should be lovely and creamy when set, not solid.
- Eat cheesecake within 3 days, stored it in the fridge.
- Can I substitute light cream cheese for full fat? In a word... NO! Light cream cheese will cause the filling to be runny and the cheesecake will not set. Use full fat cream cheese or mascarpone cheese and double (heavy) cream.
Nutrition Information
Show Details
Calories
532kcal
(27%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
41g
(63%)
Saturated Fat
24g
(120%)
Trans Fat
1g
Cholesterol
91mg
(30%)
Sodium
188mg
(8%)
Potassium
111mg
(3%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
1078IU
(22%)
Vitamin C
5mg
(6%)
Calcium
118mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 188mg | 8% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 1078IU | 22% |
| Vitamin C | 5mg | 6% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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