Recipe Raspberry and white chocolate cheesecake : Easy, Special and Delicious

Recipe Raspberry and white chocolate 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 Raspberry and white chocolate cheesecake. This Recipe Raspberry and white chocolate cheesecake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Raspberry and white chocolate cheesecake was necessary 5h, cook 8 and serving 8. Attention: allergies . Without having to wait long, let's just check the Recipe Raspberry and white chocolate cheesecake

Featuring a hidden layer of chocolate, this gorgeous white chocolate no bake cheesecake is topped with fresh raspberries.

Raspberry and white chocolate cheesecake


12 Ingredients












  • 250g pkt plain sweet biscuits










  • 150g unsalted butter, melted










  • 2 tsp powdered gelatine










  • 180g dark chocolate, melted










  • 250g cream cheese, chopped, at room temperature










  • 70g (1/3 cup) caster sugar










  • 1 tsp vanilla extract










  • 150g white chocolate, melted










  • 250ml thickened cream










  • 500g fresh raspberries










  • 1 tbsp coarsely chopped pistachios










  • Fresh mint leaves, to decorate









  • Select all ingredients










6 Method Steps








  • Step 1


    Place the biscuits in a food processor and process until finely chopped. Add the melted butter and process until combined. Press the biscuit mixture over the base and sides of a 3cm-deep, 11 x 35cm fluted tart tin. Place in the fridge for 10 minutes to chill.







  • Step 2


    Pour 80ml (1/3 cup) water in a small heatproof bowl. Sprinkle with gelatine. Stir until combined. Place bowl inside a larger heatproof bowl. Add enough boiling water to reach three-quarters of the way up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves.







  • Step 3


    Use a spatula to spread the melted dark chocolate over the biscuit base. Place in the fridge for 10 minutes, until set.







  • Step 4


    Use electric beaters to beat the cream cheese, sugar and vanilla for 2 minutes or until smooth. Add the gelatine mixture. Beat until combined. Add the white chocolate and stir to combine.







  • Step 5


    Use clean electric beaters to beat cream in a bowl until firm peaks. Gently fold into cream cheese mixture. Pour into tart tin and smooth the surface. Top with raspberries. Place in fridge for 4 hours, until set.


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    taste.com.au1:01

    How to prepare berries

    How to store, hull, wash and use strawberries, blueberries and raspberries - including a few cheat's techniques and clever hacks…









  • Step 6


    Remove cheesecake from tin and place on a plate. Allow to stand for 10 minutes before serving, sprinkled with pistachios and mint.



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