Oh my...!! This recipe for a White Chocolate and Raspberry Cheesecake is F-A-B-U-L-O-U-S! So delicious!!
I really have a big passion for cheesecakes, especially those ones with fruit. This recipe here has been sent by David Bondy from London (UK) who says: "This cheesecake never fails. It is delicious and the sharpness of the raspberries complements the sweetness of the white chocolate. A little raspberry juice will bleed into the cake and this adds to the visual appeal. It is very moreish! I guarantee that your guests will ask you for the recipe!".
Oh yes, they did! Everyone told me where I had taken this recipe from and I've told everyone that someone who follows my website Facebook page has recently sent it. They were shocked by its deliciousness!!
I've prepared it immediately when I received it and I must say it is a real treat for those who are in love with cheesecakes, like me!:-D
It is perfect for your teatime, snack time and also at the end of a meal as a dessert because it has a very tempting taste but it is not too heavy. To say the truth, I'd eat it all day long! :D
I've prepared many cheesecakes but none is like this one! It has got that special thing, you cannot stop eating it!! Just try it and let me know! Thanks fro sharing David! ;-)
6 people serving
For the biscuit base
75 g Digestive Biscuits, crushed
125 g Ginger Nut Biscuits, crushed
100 g Butter, melted
For the filling
600 g White Chocolate, broken into pieces
65 g Butter
5 or 6 Drops Vanilla extract (NOT essence!)
500 g Cream Cheese
50 g Caster Sugar
180 ml Whipping Cream
1 large or 2 small Punnets Raspberries
How to prepare the White Chocolate and Raspberry Cheesecake
Grease and line the base 23cm spring-form cake tin. Place biscuits into Thermomix bowl and crush. 30 Sec. Speed 9.
Tip into a bowl, add the melted butter and mix well.
Spread the mixture over base of the tin.
Place butterfly over the blades and put cream cheese, sugar and whipping cream into the Thermomix bowl and mix for 30 Sec. Speed Spoon Reverse until you have a smooth consistency.
Pour into a large mixing bowl and set aside. Remove butterfly.
Without washing the Thermomix bowl, add white chocolate and chop it. 10 Sec. Speed 7.
Scrape down the sides, add the butter and vanilla extract. Melt. 3 Min. 50°C Speed 1.
Allow to cool for five to ten minutes but do not allow to thicken too much.
Fold the white chocolate into the cheese mixture. Very gently fold in the raspberries reserving a few for decoration. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries.
Use single portion moulds and put some white chocolate flakes on each one if you like. So pretty. :-)
Translated from the Italian recipe
Cheesecake Cioccolato Bianco e Lamponi - Ricetta Bimby