Recipe Berry and white chocolate ombre cheesecake : Easy, Special and Delicious

Recipe Berry and white chocolate ombre cheesecake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Berry and white chocolate ombre cheesecake. This Recipe Berry and white chocolate ombre cheesecake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Berry and white chocolate ombre cheesecake was necessary 6h 30m, cook 1h 10m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Berry and white chocolate ombre cheesecake

Using frozen raspberries means you can make this easy, fluffy cheesecake all year round. Start this recipe the day before serving.

Berry and white chocolate ombre cheesecake


11 Ingredients












  • 1 1/2 x 500g packets frozen raspberries










  • 250g Nice biscuits










  • 150g butter, melted










  • 750g cream cheese, softened










  • 1 1/2 cups caster sugar










  • 3 eggs










  • 1/2 cup sour cream










  • 2 tsp vanilla extract










  • 180g white chocolate, melted, cooled










  • Pink food colouring










  • Icing sugar, for dusting









  • Select all ingredients










6 Method Steps








  • Step 1


    Preheat oven to 150C/130C fan-forced. Grease a 22cm round (base) springform pan. Line base with baking paper.


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  • Step 2


    Place 2 cups raspberries in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until raspberries have collapsed and mixture starts to simmer. Strain mixture through a fine sieve over a bowl, discarding seeds. Set syrup aside to cool completely.







  • Step 3


    Process biscuits in a food processor until fine crumbs form. Add butter. Process until combined. Leaving a 1.5cm edge at top of prepared pan, press mixture over base and side. Refrigerate while preparing the filling.







  • Step 4


    sing an electric mixer, beat cream cheese and sugar until light and fluffy. Add eggs, 1 at a time, beating until combined. Add sour cream and vanilla. Beat until just combined. Gradually beat in chocolate. Divide mixture evenly among 3 bowls. Stir raspberry syrup into 1 portion until well combined. Using food colouring, tint 1 remaining portion pink. Keep remaining cheesecake portion plain.







  • Step 5


    Spoon raspberry cheesecake mixture into base of prepared pan. Smooth surface. Drop small spoonfuls of pink cheesecake mixture on top. Gently smooth, being careful not to push into cheesecake mixture underneath. Repeat with plain cheesecake mixture. Place pan on a baking tray with sides. Bake for 1 hour to 1 hour 10 minutes or until almost set (cheesecake will wobble slightly in the centre). Turn off oven. Cool cheesecake for 1 hour in oven with door ajar. Refrigerate for 6 hours or until cold.







  • Step 6


    Thaw remaining raspberries. Transfer cheesecake to a serving plate. Arrange raspberries, top-side down, on cheesecake. Dust with icing sugar. Serve.



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