Simple White Chocolate Cheesecake with Raspberry Sauce
Simple White Chocolate Cheesecake with Raspberry Sauce

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, simple white chocolate cheesecake with raspberry sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Simple White Chocolate Cheesecake with Raspberry Sauce is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Simple White Chocolate Cheesecake with Raspberry Sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. 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:
  1. Prepare 200 g ginger biscuits
  2. Prepare 60 g butter- room temperature
  3. Get 200 g white chocolate
  4. Prepare 300 g cream cheese
  5. Get 300 ml double cream
  6. Make ready Squeeze lemon juice
  7. Take 1 tsp vanilla paste
  8. Take tin Loose bottomed
  9. Make ready Raspberry Sauce
  10. Get Handful raspberries
  11. Take 2 tsp icing sugar (or any other sugar or sweetener)
Instructions to make Simple White Chocolate Cheesecake with Raspberry Sauce:
  1. 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.
  2. 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.
  3. 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.
  4. Beat the cream cheese in a large bowl. In a separate bowl whisk the double cream until firm
  5. 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.
  6. 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.
  7. Take a slice of the cheesecake, pour over some sauce and enjoy 😋

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