Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, simple white chocolate cheesecake with raspberry sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Blend in vanilla and melted white chocolate. Pour half of batter over crust. In a small saucepan, melt raspberry preserves over low heat. Add fresh red raspberries or frozen red raspberries.
Simple White Chocolate Cheesecake with Raspberry Sauce is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Simple White Chocolate Cheesecake with Raspberry Sauce is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Take 200 g ginger biscuits
- Take 60 g butter- room temperature
- Get 200 g white chocolate
- Get 300 g cream cheese
- Make ready 300 ml double cream
- Prepare Squeeze lemon juice
- Get 1 tsp vanilla paste
- Get tin Loose bottomed
- Make ready Raspberry Sauce
- Take Handful raspberries
- Get 2 tsp icing sugar (or any other sugar or sweetener)
In a large bowl, combine cream cheese and cooled white chocolate; beat with an electric mixer on medium to high speed until combined. Beat in sugar, sour cream, and vanilla until mixture is fluffy. Pour cheesecake batter into cooled crust and smooth top. In a medium sauce pan we first boil together raspberries (fresh or frozen), water and sugar.
Steps to make Simple White Chocolate Cheesecake with Raspberry Sauce:
- 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.
- 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.
- 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.
- Beat the cream cheese in a large bowl. In a separate bowl whisk the double cream until firm
- 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.
- 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.
- Take a slice of the cheesecake, pour over some sauce and enjoy 😋
Pour cheesecake batter into cooled crust and smooth top. In a medium sauce pan we first boil together raspberries (fresh or frozen), water and sugar. Then mix a little cornstarch with cold water, then stir into the the raspberry mixture. The whole thing bubbles and boils until it thickens, and then we're ready to go. So grab up your ingredients and let's get to make some fabulous White Chocolate Raspberry Cheesecake.
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