raspberry and white chocolate cheesecake

I use a 2D Closed Star Piping. Hey I just made this. This was such an easy recipe to follow and it set perfectly. Find my other Cheesecake Recipes on my Recipes Page! x. Hi Jane. Pour cheesecake mixture into springform pan(s). I usually say 3 months maximum for most desserts, but only ever keep them in about a month personally, and no it’s three days as mentioned in the recipe x, Hi, I have just made your white chocolate and raspberry cheesecake, I think I over mixed it…help…anything I can do it save it. ❤️🤤 Si, ad Cinnamon Belgian Hot Chocolate… ❤️🍫 Th, (New!) Your cake looks good but the ingerdiens needs to in ounes instead of grams. You didn’t whip it enough, you just need to whip it up a bit more! I shared this with a big group of people who all said it’s my best bake ever! I ensured the chocolate was completely cool before adding and turned out really well. Do you have any tips or tricks for this pls thanks. Well written instructions and a good recipe for a cheesecake novice like me. I'm Jane, and I adore baking, cooking and all things delicious. Creamy white chocolate and tart raspberry sauce help make this White Chocolate Raspberry Cheesecake Recipe the best cheesecake … Watching what I eat mid lockdown… 🙈 can’t wait to try more! Really delicious! I dont have a lot of baking equipment but I managed fine with a potato masher and a rolling pin to crush the biscuit, and a hand held mixer for whipping up. Break the chocolate into a glass bowl, then put it over a pan of just simmering … It’s hard to say really as it was a while ago that I made it!! ❤️🎄 Chocolatey &, No-Bake White Chocolate & Strawberry Cheesecake, No-Bake White Chocolate & Strawberry Cheesecake,Â. 300 g Digestives & 150 g Unsalted Butter – I found very very soggy and wet… I have no idea why… what I do wrong? Add springform pan(s) to a large roasting pan or glass baking dish. Freezes well (which is great so I dont eat it all straight away. Family loved it , I found it slightly to sweet but it’s a personal choice . I hope you can help. Hi Jane Instagram Made this one last week and for the first time used mascarpone. In a metal bowl over a pan of simmering water, melt white chocolate with the cream, stirring … The white chocolate also adds a delicious density to the texture of the cheesecake. Maybe next time either whip the first few ingredients slightly less, or fold the white chocolate through! So 500g of mascapone instead of 500g of philly? I’m just wandering though could I swap out the raspberries for tinned mandarin segments for a different flavour combo? It tasted delish and was a massive hit however wasn’t as firm as I would have liked. I used Biscoff biscuits for the base (divine) and crushed up in a bowl using a bottle of wine (no baking equipment I’m afraid!) You can use either Philadelphia for example, or you can use Mascarpone.. but either way it just has to be full fat. I buy my freeze dried raspberries in Waitrose, but they can also be found sometimes in Sainsbury’s… or Lakeland! Press into the base of a greased and fully paper-lined 24cm round springform pan (ensure … I love this cheesecake and it is always a hit! ❤️😍 Thick and, Christmas Tree Brownies!! x. Could I make mini cheesecakes with this recipe However, once the chocolate had melted I allowed it to cool completely. Your cheesecake recipes are amazing ! I have tried but once I add the cooled chocolate it seems to soften and not set well? Good Morning Jane, I’m wanting to use this recipe for a cranachan style cheesecake. Make sure to pack the mixture into the sides of the tin when you put the mix in, and then smooth with a small knife/pallete knife after removing! I was wondering, could you make a raspberry jam and swirl into the mixture versus using fresh raspberry bits? I obviously can’t resist doing a No-Bake style cheesecake, as I just find them the best thing ever. 😍🍫 I know its, Salted Caramel Pretzel Cupcakes! To prepare the glaze melt together the cream and white chocolate in a bowl over a pan of boiling water, then pour the mixture onto the set cheesecake. hoping for your help – i usually use philadelphia in cheesecakes but like the flavour of mascarpone with the white chocolate , so ive tried twice to use it but each time it seems to curdle / split straight away when i start whisking it with the cream – any ideas why this happens with mascarpone? The drizzle of the chocolate, the sweetened whipped cream, and the extra raspberry decorations. And would it still be ok to eat after 4 days once thawed? Yeah I think adding some lemon to this would be delicious! I’m Jane, a food writer, photographer and blogger. Once completed, pour in the cooled white chocolate, and whisk briefly to combine, and then fold through the fresh raspberries. Can you tell me how long it will last in the freezer? I find whipping the cream separately doesn’t set as well for me, so each to their own! Thanks so much. Decorate with a few whole raspberries. Love all your recipes and the videos are brilliant for getting an idea of the desired colour or consistency of different stages of the bake. But you can always use less butter – such as 100g or so! I whisk the melted white chocolate along with the cheese mixture and then add the whipped cream to the cheese mix. Can you use half Philadelphia and half mascarpone? Decorated the top with the coulis and white choc. Please see my disclosure for more details!*. I tried your white chocolate and raspberry cheesecake and it is safely setting in the fridge. To assemble the cheesecake, scatter half the raspberries over the biscuit base and pour half the … I think all my family is in love with you! I’ve mixed it all together and put it in the fridge but how do I stop this happening next time? It doesn’t matter, it’s just the weight – you can use different ratios, I just did that as it’s what I had. Thank you x, Can you use biscoff biscuits for the base? It definitely shouldn’t be if you used the right type of biscuits/butter – sometimes ‘light’ can be worse for example! It probably was that it wasn’t thick enough but I hope it tasted okay! You could certainly give it a go, but because its not baked, they might ooze some liquid through thawing! Jump to Recipe -. A No-Bake White Chocolate and Fresh Raspberry Cheesecake with a Buttery Biscuit Base, White Chocolate & Raspberry Cheesecake Filling, with Fresh Cream, White Chocolate Drizzle and even more Raspberry! White Chocolate Raspberry Cheesecake in particular is a rich dessert, so small slices go a long way. Sorry! This site uses Akismet to reduce spam. Welcome to my Kitchen! Will certainly make again and will be trying another recipe soon. I just find it a bit sweet. If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Thank you ( i am using a stand mixer) 🙂, The chocolate could naturally have melted the mixture slightly if it was a smidge too hot, but it would be obvious if there was a massive issue – such as if it was a very liquidy mix! Fab recipe. I’m not sure what raspberry fluff is if I’m honest, sorry! They create a wonderful pocket of flavour, amongst the sweet creamy cheesecake. Thanks so much, Hey! Thanks. Hi, I tried this today and i had it at a good thick consistency before adding the melted chocolate but after adding the chocolate i couldnt get it as thick again. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. The addition of Icing Sugar is optional, but I do prefer it. One good tip is to push the mix into the sides of the tin, and then fill in the rest and even it out! I was wondering if I could combine this recipe with the raspberry and lemon cheesecake recipe? Hi, would it be okay to use single cream and whip it first? I have a little problem with biscuit base. Hi Jane, Luckily with it being no bake, all you have to do is let it set fully in the fridge overnight, and then freeze after setting. Pour in the double cream and whisk till thick! To make a little lighter I used shortbread for the base and all works perfectly. It looks amazing so I want mine to turn out like that 🙂, I have ‘Full Fat Cream Cheese’ in the ingredients as this is Philadelphia or Mascarpone and some people don’t use Philadelphia in general – In the post I have explained the difference and its more of a taste thing really, but in the one pictured I believe I used Philadelphia? I then add some fresh Raspberries for each swirl, and then I sprinkle on some Freeze Dried Raspberries! X. Hello, does it matter if I use white chocolate in bar or chip form? Could I stick it in the freezer for an hour in the morning before I leave or is that going to cause me more problems? Once set, decorate. Creamy white chocolate and fresh raspberry cheesecake chilled and set on a dark chocolate biscuit base is perfect for when you’re entertaining – it’s a proper grown-ups … Thank you 😊. x. Hi mine just did this too, thought it was cool but maybe not- did yours set? When I had put the chocolate into the mixture, it remained nice and thick. Add cooled melted white chocolate and beat on medium speed until incorporated. This no-bake Raspberry White Chocolate Cheesecake Pie comes together in 15 minutes and only has six ingredients but is impressive enough to … The risk you have is that the sponge could very much dry out as it is going to need to be stored in the fridge unless you use a fudge cake sponge – the freezer won’t necessarily help it set any better (As freezing can sometimes cause more problems due to the fruit). POUR the filling into the prepared base. © Jane’s Patisserie. Add salt, eggs and vanilla extract and mix thoroughly. If you also struggle to remove it from the tin, you can line the sides of the tin, but I personally don’t like doing this! Place fresh raspberries into the bottom of the crust … gently stir in the raspberries, being careful not to release the juice. Because as i was whisking t more and more ait became become looser. Obviously some tins are different depths, but all my mixes perfectly fit my 8″ tins! Once melted, slowly pour the chocolate into the beaten ingredients, whisking as you do so. Dark and white chocolate raspberry cheesecake is a blend of delicious flavours to make a simple yet delicious summer treat. This was the first cheesecake I ever made and noone believed me, that’s how good this recipe is! Return to the ‘fridge for another 1-2 hours to finish setting. x. Learn how your comment data is processed. So gaps can occur as you haven’t out the cheesecake mix in as well as possible. Beat … I think it stays lighter, creamier, and tastier. Or an extra 1/2? Do not use my images without prior permission. Do your cheesecakes freeze?,and how long do they take to defrost before eating them? If I were to use a 23/24cm tin do you think and extra 1/3 all the ingredients would be enough? The cheesecake set beautifully, my husband and I had a slice each for our dessert after our Sunday lunch served with double cream, it was delicious. If I were to make this again but wanted to make half the amount, would you recommended just halving the ingredients and using a smaller tin? Stir in the gelatine mixture and then the chocolate. As you can see in the pictures of the slices, you can see the fresh raspberries throughout. Add melted white chocolate and mix together. I’ve made this cheesecake many times now and it’s my absolute favourite. Hello! Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Thanks so much. Crush your gluten free digestives. I usually make 12 out of a batch. White Chocolate and Raspberry Cheesecake is a community recipe submitted by Hevz and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. I made this and followed your exact instructions, however the cheesecake mixture was not as firm as yours. I refroze the leftovers and they were delicious! I’ve got baked ones but they have a bit of a bitter taste and not such a vibrant red. I had to use frozen raspberries as I was unable to get any fresh, I was worried theyau prevent it setting but it was fine. Sweeten the pureed raspberries with icing sugar. x, Wow this is so delicious! If I use mascapone instead of philidelphia like you mentioned in your comments, it’s sweeter and sets a bit better – do I use exactly the same amount? and wow it turned out so well thanks to this recipe. Xx, Ah yay! Using a teaspoon, add drops of the raspberry mixture to the cheesecake and use a … I am planning to make it again this weekend as my friend is coming!!! Lovely cheesecake was just wondering do you have to use the icing Sugar? For the Filling: I’m not sure whereabouts you’re based, but I liked Tescos own gluten free digestives for my cheesecake bases! I’ve just followed the recipe here and now worried this won’t set as I’ve added the chocolate last and didn’t want to over mix it on a hot day as it felt it was getting looser. This recipe will last in a fridge for three days!Â, Millionaires Brownie anyone?! X, Amazing, so glad you liked it! Allow to cool slightly. Either have your cream cheese mixture at a more room temp level, or cool your chocolate further! Place the chocolate, butter and vanilla pod in a heatproof bowl, set over a pan of simmering (not boiling) water until melted. I’ll be doing the same. Hi Jane. Save my name, email, and website in this browser for the next time I comment. I’ve made this a few times now and like all your recipes it works every time and it’s always amazing! Can I ask why your recipe says to add the cream before the chocolate but your YouTube video says to add the chocolate first? You can also just make a large one and freeze it. Watch some of my videos for examples. Preheat oven to 170 C / Gas mark 3. Ice cream cheesecake should be nice. Enjoy! Should i have just under mixed it before adding the chocolate so that i could have mixed it more after adding the chocolate? I’m going to leave it another 20 hours (its for Mothers day) and see if it sets.. but I doubt it. You can find me on: Thank you xx, It will still set and taste lovely – but all it means is the temperature difference between the chocolate and cream cheese mixture was a little too varied still. xx. I actually wanted to mix the lemon and raspberry cheesecake with the raspberry and white chocolate cheesecake recipe. x, My first time ever making a cheesecake (I now have a new hobby thanks to quarantine!) Served with fresh raspberries and dusted with icing sugar, this cheesecake … Hey! Thanks. Your recipes- OMG delicious! I’ve made this 3 times now and it never fails to impress. How did it turn out? You keep an eye on it, and whisk till it’s thick. Hiya – You can use milkshake powders in cheesecakes to flavour but if you want to use actual liquid you’d have to use gelatine to set it like I do in my Gin and Tonic Cheesecake. First time I’ve tried making a cheesecake and it was delicious and worked really well. STEP … & white chocolate. Pinterest Yes! Quote BBH25. 3. BBC Good Food Show Summer Save 25% on early bird tickets. Or would this interfere with the mixture’s ability to set properly? But its something that you can also look into a baked cheesecake style if you prefer.. but to get the true taste of the White Chocolate and Raspberry together I think No-Bake is best. Thank you so much! I shall try that. x, Hi Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set. Philadelphia (or other similar ones) give a bit more of a Tart taste to it (sharp taste) whereas Mascarpone is naturally sweeter. Hey! Just wondered would a 9 inch springform be better. Youtube. This might not be true, but I have always found it to be that way. Thanks! Cheesecake on cakes can work though! Thank you. My boyfriend is constantly asking me to make this and it is now his regular birthday ‘cake’. Fold in the whipped cream. I don’t think I overmixed…. Xxx, I use a thin knife and it sorta slides/lifts/comes off – you can try lining it if you struggle! This white chocolate raspberry cheesecake recipe is a spectacular party dessert with a terrific do-ahead feature simply because cheesecake always get better after 2 or 3 days in the fridge. I tend to prefer using Philadelphia for cheesecakes that use Milk Chocolate or Dark Chocolate, but Mascarpone for White Chocolate ones. 2.5 hours is a long time and the cool bag might not be cool enough without freezer blocks! You say to whisk until his steak. Takes amazing (from licking the spoon) but as I added the cooled chocolate to the cream cheese mix, is seized and went hard. The creamy, New York cheesecake filling is infused with the unmistakable richness of white chocolate. Also any tips to stop cheesecakes sticking to sides of tin thanks Jane. I had this cheesecake at a friends house and had to have the recipe. I’ve made this twice now and absolutely love it. Ingredients. I tell them its my friend Jane’s recipe. Could I swap the white choc for milk choc as I love that combo too? Just tried this. This is a show stopping wow! Carmen, Hiya! Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours. A delicately flavored white chocolate cheesecake with a raspberry swirl in a chocolate… I won’t say timings, as all mixers and bakers are different. I can't take credit for this incredibly rich cheesecake but I've had the recipe for years and it's well worth the effort as it's a superb indulgent treat once in a while! Skip the raspberries and glaze altogether, or just skip … Hi Jane I also used a manual/ regular whisk for the cream cheese filling and worked very well, just need a bit of elbow grease! All Rights Reserved. This helps prevent large chunks from breaking off the thin pieces. Thanks for the fab recipes 🙂. Gave me the confidence to try out other cheesecakes. I’ve never made cheesecake before. Are they likely to affect the setting of it as they thaw inside the cheesecake ? Choose the type of message you'd like to post, Overnight in the fridge to set for best results, 600 grams White Chocolate, broken into pieces for the Filling, 1 punnet Fresh Raspberries for the Filling, 0.5 each Vanilla Pod (1/2 pod) for the Filling, 75 grams Butter (Melted) for the Bisciut Base, 75 grams Digestive Biscuits, crushed for the biscuit Base, 75 grams Gingernut Biscuits, crushed for the biscuit Base. Like honestly, its just DELICIOUS. Not sure if my last comment posted. You can whip the cream separately, but you would still need to use double cream – single cream is too thin. I felt it very squashed in 8 inch tin it was uneven when done and even some gaps between the cheese and the base. Putting the raspberries on top of the cheesecake instead of baked inside it keeps the raspberries fresh and vibrant. COMBINE the biscuit crumbs and butter. It works better then any other sugar because its so fine it dissolves. Can you suggest an alternative please? Would this work ok?? Honestly it works both ways – I just filmed it the other way around. Can I ask if I was to experiment abit further, do you think it would work between layers of rich chocolate sponge and maybe freeze rather than chill to set? But honestly, I’m glad I am posting this one because its SO VERY YUMMY. Can I use hobnobs not digestives? White chocolate magic 💫 I’m so excited to share my favourite Baked White Chocolate Cheesecake recipe with you! Do you have any suggestions pls? *This post may contain affiliate links. Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl. This tastes absolutely delicious but presentation isn’t as good as I expected. Hi Jane, I made this last night for a big family dinner today and was delighted this morning to see it’s turned out perfectly! Yes so for half you can use a 6″ tin – and if you struggled for the timings, try whipping things separately, and making sure that the chocolate isn’t too hot! How long should i whip after adding the chocolate? Hello, A No-Bake White Chocolate and Fresh Raspberry Cheesecake with a Buttery Biscuit Base, White Chocolate & Raspberry … Tastes incredible! To me, I love the combination of White Chocolate and Strawberries together, but I do admit that Raspberries are a better combination. Yes they do – and timings can definitely vary, but I usually say take it out the night before you want it and keep in the fridge as it shouldn’t be left at room temp! So I would stick it in the freezer for a bit for sure, and also use freezer blocks on the journey. Refrigerate for 3 hours or until set. I realise my recipes are quite ‘large’ so if you’re only a small family, or theres only a couple of you, then you can easily make these into jars, or even small sized ones. ❤️😍 Pretze, Christmas Cookie bars... 😍🎄 Christmas Chocol, Chocolate Orange Shortbread Cookies! I place mine in a sandwich bag and hit them … Hubby doesn’t like the pips on raspberries so made a coulis and swirled it through the mixture a bit like on your no churn icecream. Drizzle over the melted white chocolate, and whip together the double cream and icing sugar and then pipe on in swirls! Love your recipes but now gluten free so trying to adapt! Member recipes are not tested in the GoodFood kitchen. Any time I use mascapone and add the cream in as a liquid, it doesn’t set properly, how long would you whip it for and on what speed? Amazing. This recipe is a simple, No Bake, creamy piece of deliciousness! I’m visiting my in laws tomorrow for a socially distanced meet in the garden and wondered what the best way would be to travel with the cheesecake for 2.5 hrs! Fold through the cream, and then the marshmallows and raspberries. Enter your email address to subscribe to this blog and receive notifications of new posts by email. I whipped up the white chocolate when it was almost all melted and let it cool until it was body temp before I added it. With a buttery cookie crumb and creamy white chocolate filling, it’s a truly decadent cheesecake. Just love your no bake cheesecake recipes. Please can you tell me if you know any nutritional info? I made this cheesecake a week or two ago, having read some of the comments I was a little nervous with how it would be due to the mixture being less thick once they had put the melted chocolate in. You can leave it out if you find it less sweet – or if you typically use mascarpone you can use regular soft cream cheese as it has a tarter flavour! x, Love this recipe! Thank yo! Yes you can – either shouldn’t matter for the chocolate. Pour any remaining white … If your in the uk you can get them from sainsbury’s. I apologise if it and you have already answered my question. Mix the crushed biscuits with melted butter and tip mixture into a lined 20cm springform cake tin and smooth down with the back of a metal spoon. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! So I adore the combination of White Chocolate and Raspberry together… because its an absolute dream. I'm also partial to homewares, lifestyle posts and more! So easy to follow and prepared in no time (minus setting time). Im hoping it will set ok in the fridge. You need to whip the cream up to just before stiff peaks, and then fold into the mixture. I used this as inspiration for white chocolate and raspberry. Xx, Yeah! Tip the biscuits into a 8″/20cm Deep Springform Tin and press down firmly. Hiya! Just made this again for my lockdown wedding! Huge thanks- my Christmas dinner now has the wow factor. Hi there, I’ve just made this and it is divine! Apologies. Hi, could you tell me how many minutes do you whip the first ingredients please? When you are cutting thin slices, I recommend wiping the knife off with a paper towel after each cut. This recipe is obviously very similar to my No-Bake White Chocolate & Strawberry Cheesecake, but I don’t mind that. So how many minutes would you whisk the cream cheese with icing sugar? Plus it keeps the raspberry swirls pretty. Try to set the mix anyway! It can do – generally I find fresh fruit such as raspberries are easier to use as they don’t ooze too much liquid, but as long as it’s not too much it should be fine! This smooth and creamy cheesecake is delicious: the digestive biscuits and white chocolate give sweetness, while the raspberry coulis provides a lovely sharp contrast, in colour as well as taste. As always it looked a show topper. Your recipes are my favourite and always check your recipes first before going elsewhere. You are now my go-to! I’ll be back to try out more recipes. I was afraid of over whipping. Gingerbread Blondies! Would it be happier if I stick it in a cooler bag from the fridge? it would make quite a few though so it may be best to half it! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake! Mascarpone definitely has a different thickness and makeup to other soft cheeses, so it may be better to make sure the mascarpone is at room temperature, and whip the cream separately and fold it through instead and see if that helps you? I made the toblerone one requested by my husband for his birthday, and it was delicious, and devoured by the family very quickly. As mentioned in the reply to Lisa, it may just be that it wasn’t whipped enough, or you can fold the chocolate through instead. I’m going to make the raspberry and white chocolate one today, but wanted to ask, could I use frozen raspberries ( not defrosted) in place of fresh ? The remaining ten slices went to family and friends, nothing but good feedback from all. Would it be ok use the same quantity of gluten free biscuits? x. I made this dessert and it was lovely – although I think I over whipped it as it came out quite runny. To Serve: You can do it either way! Raspberry and White Chocolate Cheesecake. If it softened it it might have still been a little too hot for it, but usually chocolate helps a cheesecake set x, Hi! gently stir in the raspberries, being careful not to release the juice. Can this cheesecake be made in individual shots? I really love the combination of lemon and raspberry but also really like white chocolate:). Hi Jane, you say you prefer mascarpone but have Philadelphia in the ingredients.. Did you use mascarpone in the one in this picture? Beat the cream cheese, salt and vanilla in the bowl of a stand mixer for … (I’ve travelled two hours with a cheesecake before, and needed the blocks!). Such an amazing recipe! Yes you can – I would just maybe reduce the butter to 100g x. Would an extra 1/3 of ingredients be enough for a 24cm tin or do you think an extra 1/2? Thankyou. Melt the white chocolate in a heatproof bowl set over a saucepan of barely simmering water. Making this today! It has been 12 hours and still hasn’t set 🙁 Maybe I should’ve whipped the double cream before adding it to the cheesecake mixture. Hi Jane. I obviously go a little all-out for the decoration, but its all optional. Thanks My White Chocolate & Raspberry Blondies recipe, and my Raspberry & White Chocolate Mousse are some of my absolute favourites, and this cheesecake tops them. I posted my No-Bake White Chocolate & Strawberry Cheesecake recipe years ago as one of the first recipes on my blog, and its always been a hit. My friend served it with raspberry sauce made from crushed raspberries and icing sugar. If I was using frozen I would personally let them thaw a bit and drain off any liquid, as it could potentially cause a problem! For the Biscuit Base: combine the biscuits and butter and press onto the base of a 23cm springform tin. Tip: Whip the cream separately until its thick (like icing). Hi jane. June 8, 2018 by Danelle 90 Comments WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE — This beautiful dessert features a creamy … I watched your youtube video and you mixed 1/3 mascarpone and philadephia- may i ask what grams/proportions you would suggest? I’ve tried loads of your recipes and they always turn out absolutely perfect and absolutely delicious but im wondering could i use raspberry fluff instead of raspberry. Many thanks, Please ignore my last comment, was reading the wrong response. Learn how to make this decadent white chocolate raspberry cheesecake!! This is purely through making oodles of cheesecakes over the years now. Place half of raspberries in a blender and blitz until runny, then pour through a sieve into a bowl, discarding the seeds. Slice and serve the cheesecake with a drizzle of sauce and extra marshmallows. I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base! All images & content are copyright protected. Yes you can! Raspberry & White Chocolate Cheesecake - A refreshing No Bake Cheesecake with a gentle hint of white chocolate. Bloglovin’ I’ve mentioned before how some of my recipes will be similar to others because its what people search for and the specifics that help them find my recipes. Remove from the tin and place on a serving plate. This ensures a perfectly thick (spreadable) cheesecake mix that firms up a treat every single time! I would definitely make it again but with cream cheese . Both set well, but I generally do find that Mascarpone sets slightly better as it has less ‘water’ in it for me. This is honestly one of my new favourite things ever! I want to make a similar cheesecake but use crush milkshake which is a liquid have you got any advice as to how I could alter this recipe to achieve that. Anothed great recipe. I love you so much… I’ve made your white chocolate and raspberry cheese cake 4 times. In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together till smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Jane.. Facebook Also made this as mini cheesecakes by halving the mixture and it worked just as well!! It probably was that it wasn ’ t resist doing a No-Bake cheesecake... Hi Jane I think it stays lighter, creamier, and whisk briefly to combine and! A delicately flavored white chocolate & Strawberry cheesecake,  but I do wrong? the. Of yours I have made so far, and then the marshmallows and raspberries wasn ’ set. Say really as it was delicious and worked very well, just need a bit more helps large. Did this too, thought it was uneven when done and even some between! €¦ Dark and white choc while ago that I made this dessert and worked... I would stick it in a large one and freeze it and you have any to! 1/2 cup sugar until smooth this dessert and it was lovely – I... And slipping off the thin pieces think and extra marshmallows seems to and... And white chocolate & Strawberry cheesecake,  but I have tried but once I add the and... Whipping cream to a large one and freeze it this 3 times now and like all your recipes they! Delicious and worked really well chocolate in bar or chip form Philadelphia for that. Constantly asking me to make another set well room temp level, or fold white. Definitely shouldn ’ t say timings, as all mixers and bakers are different do I stop happening! Which is great so I adore baking, cooking and all works perfectly style... No-Bake style cheesecake from my garden this might not be true, but I don ’ t thick but! I whisk the cream separately until its thick ( like icing ) each cut some fresh and! Years now and vibrant and all things delicious cooler bag from the melted chocolate mixture and it set.! With you, photographer and blogger tip the biscuits into a 8″/20cm Deep springform tin ways I. Serve the cheesecake mix in as well as possible can – I would liked. It came out quite runny – sometimes ‘ light ’ can be frozen, or its a sloppy. It, I found it slightly to sweet but it’s a truly decadent cheesecake Brownie anyone? is a way! Preheat oven to 170 C / Gas mark 3 such a vibrant red have them. Made into mini ones used salted for the base from my garden butter and press down.! I try, I ’ m honest, sorry its thick ( like icing ) of the cheesecake more adding. Or so enter your email address to subscribe to this recipe will last in the uk you always! Become looser is purely through making oodles of cheesecakes over the years.. ’ m sure that would work if they are drained x raspberry cheese cake 4 times i’ve made and... Put it in a large one and freeze it your recipe says to add topping! Facebook Pinterest Twitter Bloglovin’ Youtube cheesecakes and they all turn out delicious its my friend ’. Is stuck to the texture of the white chocolate and raspberry cheesecake and now I to... It still be ok use the icing sugar is optional, but you can – would. Your chocolate further instead of grams m sure that would work if they are drained x sweet-tart... And slipping off the thin pieces of gluten free biscuits the unmistakable richness of chocolate... Long should I have made this 3 times now and like all your recipes – never... Once melted, slowly pour the chocolate but your Youtube video says to the! My first time making a cheesecake ( I ’ ve travelled two hours a. I stop this happening next time either whip the first few ingredients slightly less, or can! ( new! ) for another 1-2 hours to finish setting I add... All optional the GoodFood kitchen of tin thanks Jane I find whipping the cream before chocolate. Cooking and all things delicious adore the combination of white chocolate & Strawberry cheesecake,  hours to setting. Keeps the raspberries, being careful not to release the juice raspberry and white choc for Milk choc as was... Freezer for a bit more mixed 1/3 Mascarpone and philadephia- may I why. To follow and it ’ s my absolute favourite I make mini cheesecakes with this blog and notifications... Cheese filling and worked very well, just need a bit of grease... Great so I adore the combination of white chocolate & Strawberry cheesecake as... Is if I were to use single cream and whip it up a treat every single time with raspberry made! M sure that would work if they are drained x exact instructions, however the cheesecake instead of inside. And have loved them all sloppy, or you’re even not sure.. it! All my family is in love with you m just wandering though could I swap out cheesecake. Cheese with icing sugar me how long it will set ok in the fridge otherwise... I whip after adding the chocolate, but I liked Tescos own gluten free so trying to!... Ait became become looser after each cut, it remained nice and thick bowl, mix together cream with...: whip the first ingredients please wow it turned out so well thanks to quarantine!.. Maybe reduce the butter to 100g x an eye on it, and how do. Or Lakeland shouldn ’ t whip it first ensures a perfectly thick ( icing. To 170 C / Gas mark 3 sauce and extra marshmallows I ve made your chocolate! Days once thawed hard I try, I ve made lots of cheesecakes! Fun, laughter, confidence and knowledge to Bake and cook whatever you fancy chocolate cheesecake a. My last comment, was reading the wrong recipe as all mixers and bakers are different depths but... Till smooth but good feedback from all not be true, but I do it... S recipe once melted, slowly pour the chocolate cheesecake novice like me is. Cheesecakes freeze?, and how long it will last in the double cream – single cream is too.... Cheesecake mix that firms up a bit more, once the chocolate this 3 now. Orange shortbread Cookies chocolate further to follow and prepared in no time ( setting! This tastes absolutely delicious but presentation isn’t as good as I expected this! Hope it tasted delish and was a while ago that I made this one week... York cheesecake filling is infused with the raspberry sauce made from crushed raspberries and with. It!!!!!!!!!!!!! Cheesecake with a buttery cookie crumb and creamy white chocolate found sometimes in Sainsbury’s… or!! Be back to try more cheesecake … Learn how to make a bowl...

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