❤️🎄 Chocolatey &, No-Bake White Chocolate & Strawberry Cheesecake, No-Bake White Chocolate & Strawberry Cheesecake,Â. x. Hi Jane. Thank you so much! Ice cream cheesecake should be nice. Such an amazing recipe! Would it be ok use the same quantity of gluten free biscuits? Making this today! Good Morning Jane, Learn how to make this decadent white chocolate raspberry cheesecake!! White chocolate magic 💫 I’m so excited to share my favourite Baked White Chocolate Cheesecake recipe with you! 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. Melt the white chocolate in a heatproof bowl set over a saucepan of barely simmering water. Your cheesecake recipes are amazing ! Freezes well (which is great so I dont eat it all straight away. Thank you so much. 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? gently stir in the raspberries, being careful not to release the juice. Bloglovin’ Carmen, Hiya! Welcome to my Kitchen! This is purely through making oodles of cheesecakes over the years now. Can’t get enough of it!! Putting the raspberries on top of the cheesecake instead of baked inside it keeps the raspberries fresh and vibrant. Save my name, email, and website in this browser for the next time I comment. Using a teaspoon, add drops of the raspberry mixture to the cheesecake and use a … 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! It doesn’t matter, it’s just the weight – you can use different ratios, I just did that as it’s what I had. So gaps can occur as you haven’t out the cheesecake mix in as well as possible. Pinterest However, once the chocolate had melted I allowed it to cool completely. Do you have any suggestions pls? All images & content are copyright protected. 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. Once completed, pour in the cooled white chocolate, and whisk briefly to combine, and then fold through the fresh raspberries. Twitter Either have your cream cheese mixture at a more room temp level, or cool your chocolate further! Also any tips to stop cheesecakes sticking to sides of tin thanks Jane. Do you have any tips or tricks for this pls thanks. The creamy, New York cheesecake filling is infused with the unmistakable richness of white chocolate. Hello, Could I swap the white choc for milk choc as I love that combo too? Pour cheesecake mixture into springform pan(s). I’m Jane, a food writer, photographer and blogger. 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? How did it turn out? So easy to follow and prepared in no time (minus setting time). Thank yo! I think all my family is in love with you! Skip the raspberries and glaze altogether, or just skip … The white chocolate also adds a delicious density to the texture of the cheesecake. First time I’ve tried making a cheesecake and it was delicious and worked really well. Watch some of my videos for examples. 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! I just find it a bit sweet. COMBINE the biscuit crumbs and butter. Fold through the cream, and then the marshmallows and raspberries. Do not use my images without prior permission. Gingerbread Blondies! The mixture splits evenly and easily. I buy my freeze dried raspberries in Waitrose, but they can also be found sometimes in Sainsbury’s… or Lakeland! This might not be true, but I have always found it to be that way. STEP … x. Hi mine just did this too, thought it was cool but maybe not- did yours set? Thanks for this one, Jane! gently stir in the raspberries, being careful not to release the juice. Pour in the double cream and whisk till thick! Love all your recipes – they never fail to amaze! X, Amazing, so glad you liked it! (I’ve travelled two hours with a cheesecake before, and needed the blocks!). Tip the biscuits into a 8″/20cm Deep Springform Tin and press down firmly. 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. 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. I use a 2D Closed Star Piping. Add springform pan(s) to a large roasting pan or glass baking dish. I shared this with a big group of people who all said it’s my best bake ever! I usually make 12 out of a batch. All Rights Reserved. Please can you tell me if you know any nutritional info? I was afraid of over whipping. I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base! 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. x. You didn’t whip it enough, you just need to whip it up a bit more! Fab recipe. 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. Find my other Cheesecake Recipes on my Recipes Page! June 8, 2018 by Danelle 90 Comments WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE — This beautiful dessert features a creamy … I made this and followed your exact instructions, however the cheesecake mixture was not as firm as yours. Also made this as mini cheesecakes by halving the mixture and it worked just as well!! Press into the base of a greased and fully paper-lined 24cm round springform pan (ensure … Beat the cream cheese, salt and vanilla in the bowl of a stand mixer for … You keep an eye on it, and whisk till it’s thick. This is honestly one of my new favourite things ever! I have a little problem with biscuit base. So glad you liked it – and yes I’m sure that would work if they are drained x. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Yeah I think adding some lemon to this would be delicious! I’m going to leave it another 20 hours (its for Mothers day) and see if it sets.. but I doubt it. *This post may contain affiliate links. Maybe next time either whip the first few ingredients slightly less, or fold the white chocolate through! Not sure if my last comment posted. Please see my disclosure for more details!*. Thank you. 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. Yes you can! 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? It tasted delish and was a massive hit however wasn’t as firm as I would have liked. Just made this again for my lockdown wedding! Youtube. I also used a manual/ regular whisk for the cream cheese filling and worked very well, just need a bit of elbow grease! When you are cutting thin slices, I recommend wiping the knife off with a paper towel after each cut. 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. Takes amazing (from licking the spoon) but as I added the cooled chocolate to the cream cheese mix, is seized and went hard. This no-bake Raspberry White Chocolate Cheesecake Pie comes together in 15 minutes and only has six ingredients but is impressive enough to … I actually wanted to mix the lemon and raspberry cheesecake with the raspberry and white chocolate cheesecake recipe. Im hoping it will set ok in the fridge. Hi Jane For the Filling: You need to whip the cream up to just before stiff peaks, and then fold into the mixture. Remove from the tin and place on a serving plate. 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. You can do it either way! But honestly, I’m glad I am posting this one because its SO VERY YUMMY. ❤️😍 Thick and, Christmas Tree Brownies!! Once set, decorate. I really love the combination of lemon and raspberry but also really like white chocolate:). 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! Are they likely to affect the setting of it as they thaw inside the cheesecake ? I’ve never made cheesecake before. To me, I love the combination of White Chocolate and Strawberries together, but I do admit that Raspberries are a better combination. To Serve: Add cooled melted white chocolate and beat on medium speed until incorporated. Hi, Thanks Xx, Yeah! Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Can this cheesecake be made in individual shots? No matter how hard I try, I can never get the sides smooooth! It probably was that it wasn’t thick enough but I hope it tasted okay! How long should i whip after adding the chocolate? In a metal bowl over a pan of simmering water, melt white chocolate with the cream, stirring … You can use either Philadelphia for example, or you can use Mascarpone.. but either way it just has to be full fat. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency. I’ll be back to try out more recipes. Your cake looks good but the ingerdiens needs to in ounes instead of grams. This ensures a perfectly thick (spreadable) cheesecake mix that firms up a treat every single time! Short on time? This recipe is obviously very similar to my No-Bake White Chocolate & Strawberry Cheesecake, but I don’t mind that. Hi there, I’ve just made this and it is divine! Tastes incredible! All you have to do on serving day is add the topping and raspberries. Because as i was whisking t more and more ait became become looser. 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. I shall try that. X. Hello, does it matter if I use white chocolate in bar or chip form? First time making a cheesecake and now I want to make another! This was the first cheesecake I ever made and noone believed me, that’s how good this recipe is! Sweeten the pureed raspberries with icing sugar. x, Wow this is so delicious! 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? One good tip is to push the mix into the sides of the tin, and then fill in the rest and even it out! If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. 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! Yes you can – either shouldn’t matter for the chocolate. x, My first time ever making a cheesecake (I now have a new hobby thanks to quarantine!) The raspberry sauce adds a sweet-tart contrast to the rich sweetness of the white chocolate. 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! I think it stays lighter, creamier, and tastier. I apologise if it and you have already answered my question. 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. Thankyou. Allow to cool slightly. This was such an easy recipe to follow and it set perfectly. 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. Decorated the top with the coulis and white choc. Crush your gluten free digestives. Preheat oven to 170 C / Gas mark 3. Your recipes- OMG delicious! Ingredients. © Jane’s Patisserie. I tell them its my friend Jane’s recipe. x. Can you use half Philadelphia and half mascarpone? Learn how your comment data is processed. This tastes absolutely delicious but presentation isn’t as good as I expected. Tip: Whip the cream separately until its thick (like icing). Or an extra 1/2? Thanks! Philadelphia (or other similar ones) give a bit more of a Tart taste to it (sharp taste) whereas Mascarpone is naturally sweeter. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! You can whip the cream separately, but you would still need to use double cream – single cream is too thin. In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together till smooth. x. A delicately flavored white chocolate cheesecake with a raspberry swirl in a chocolate… 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’ve got baked ones but they have a bit of a bitter taste and not such a vibrant red. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours. To make a little lighter I used shortbread for the base and all works perfectly. Otherwise online… x, I ve made lots of your cheesecakes and they all turn out delicious. Well written instructions and a good recipe for a cheesecake novice like me. This recipe is a simple, No Bake, creamy piece of deliciousness! Huge thanks- my Christmas dinner now has the wow factor. Apologies. This recipe will last in a fridge for three days!Â, Millionaires Brownie anyone?! Could I make mini cheesecakes with this recipe Comes out right everytime… It’s amazing… I’m no good at baking, everytime I’ve made your cheesecake people ask for the recipe they love it so much.. Return to the ‘fridge for another 1-2 hours to finish setting. Thanks. You can also just make a large one and freeze it. 2.5 hours is a long time and the cool bag might not be cool enough without freezer blocks! 175g (6oz) white chocolate, finely chopped; 350g (12oz) fresh or frozen (and defrosted) raspberries; … I won’t say timings, as all mixers and bakers are different. Just tried this. it would make quite a few though so it may be best to half it! Instagram Hey! I’m not sure whereabouts you’re based, but I liked Tescos own gluten free digestives for my cheesecake bases! So how many minutes would you whisk the cream cheese with icing sugar? If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted – leave to cool whilst doing the rest. This site uses Akismet to reduce spam. 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. 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. Thanks for the fab recipes 🙂. Thanks so much, Hey! Really delicious! Member recipes are not tested in the GoodFood kitchen. 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. Made this one last week and for the first time used mascarpone. x, Hi Jane.. 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! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake! Sorry! I have made this today but cannot get freeze dried raspberries anywhere. 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. 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! You say to whisk until his steak. 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. Hi Jane. Family loved it , I found it slightly to sweet but it’s a personal choice . I’ve made this 3 times now and it never fails to impress. Cheesecake on cakes can work though! Would it be happier if I stick it in a cooler bag from the fridge? Both set well, but I generally do find that Mascarpone sets slightly better as it has less ‘water’ in it for me. I’m just wandering though could I swap out the raspberries for tinned mandarin segments for a different flavour combo? ❤️🤤 Si, ad Cinnamon Belgian Hot Chocolate… ❤️🍫 Th, (New!) Like honestly, its just DELICIOUS. 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? Facebook Should i have just under mixed it before adding the chocolate so that i could have mixed it more after adding the chocolate? 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? And would it still be ok to eat after 4 days once thawed? Refrigerate for 3 hours or until set. Only thing is my biscuit base is stuck to the tin, what did I do wrong?! Hey! 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 could certainly give it a go, but because its not baked, they might ooze some liquid through thawing! Just realised I’ve no unsalted butter.. can I used salted for the biscuit base? I tried your white chocolate and raspberry cheesecake and it is safely setting in the fridge. All of my no-bake cheesecakes can be frozen, or made into mini ones! Xxx, I use a thin knife and it sorta slides/lifts/comes off – you can try lining it if you struggle! I love your recipes , thank you so much for sharing them. You are now my go-to! 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. Place fresh raspberries into the bottom of the crust … (C) 2020 - Jane's Patisserie. My friend served it with raspberry sauce made from crushed raspberries and icing sugar. I would definitely make it again but with cream cheese . I’m not sure what raspberry fluff is if I’m honest, sorry! 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. 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! The addition of Icing Sugar is optional, but I do prefer it. 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! 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? Enter your email address to subscribe to this blog and receive notifications of new posts by email. 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 … 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! I whisk the melted white chocolate along with the cheese mixture and then add the whipped cream to the cheese mix. A No-Bake White Chocolate and Fresh Raspberry Cheesecake with a Buttery Biscuit Base, White Chocolate & Raspberry … Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. So I would stick it in the freezer for a bit for sure, and also use freezer blocks on the journey. Many thanks, Please ignore my last comment, was reading the wrong response. I’ll be doing the same. and wow it turned out so well thanks to this recipe. I obviously go a little all-out for the decoration, but its all optional. I'm also partial to homewares, lifestyle posts and more! 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. As you can see in the pictures of the slices, you can see the fresh raspberries throughout. I’ve made this a few times now and like all your recipes it works every time and it’s always amazing! So 500g of mascapone instead of 500g of philly? But you can always use less butter – such as 100g or so! So I adore the combination of White Chocolate and Raspberry together… because its an absolute dream. I'm Jane, and I adore baking, cooking and all things delicious. Hello! I find whipping the cream separately doesn’t set as well for me, so each to their own! Pour any remaining white … I made the toblerone one requested by my husband for his birthday, and it was delicious, and devoured by the family very quickly. With a buttery cookie crumb and creamy white chocolate filling, it’s a truly decadent cheesecake. I love this cheesecake and it is always a hit! Stir in the gelatine mixture and then the chocolate. Break the chocolate into a glass bowl, then put it over a pan of just simmering … 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 ? 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. It's packed with Fresh Raspberries straight from my garden! Drizzle over the melted white chocolate, and whip together the double cream and icing sugar and then pipe on in swirls! Honestly it works both ways – I just filmed it the other way around. This White Chocolate Raspberry Cheesecake Recipe is the perfect twist on your favorite cheesecake dessert. I don’t think I overmixed…. I hope you can help. I watched your youtube video and you mixed 1/3 mascarpone and philadephia- may i ask what grams/proportions you would suggest? x. ❤️😍 Pretze, Christmas Cookie bars... 😍🎄 Christmas Chocol, Chocolate Orange Shortbread Cookies! Quote BBH25. I love you so much… I’ve made your white chocolate and raspberry cheese cake 4 times. 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. Or would this interfere with the mixture’s ability to set properly? I was wondering if I could combine this recipe with the raspberry and lemon cheesecake recipe? Amazing. The remaining ten slices went to family and friends, nothing but good feedback from all. Will certainly make again and will be trying another recipe soon. I’m wanting to use this recipe for a cranachan style cheesecake. You can find me on: I had this cheesecake at a friends house and had to have the recipe. It definitely shouldn’t be if you used the right type of biscuits/butter – sometimes ‘light’ can be worse for example! POUR the filling into the prepared base. Once melted, slowly pour the chocolate into the beaten ingredients, whisking as you do so. Add salt, eggs and vanilla extract and mix thoroughly. Anothed great recipe. Hi Jane. 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!) 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! My boyfriend is constantly asking me to make this and it is now his regular birthday ‘cake’. Hi Jane, Raspberry and White Chocolate Cheesecake. 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. This is a show stopping wow! Add melted white chocolate and mix together. Hi Jane, you say you prefer mascarpone but have Philadelphia in the ingredients.. Did you use mascarpone in the one in this picture? I was wondering, could you make a raspberry jam and swirl into the mixture versus using fresh raspberry bits? It works better then any other sugar because its so fine it dissolves. This is the third recipe of yours I have made so far, and have loved them all. 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! I am planning to make it again this weekend as my friend is coming!!! BBC Good Food Show Summer Save 25% on early bird tickets. Can you suggest an alternative please? When I had put the chocolate into the mixture, it remained nice and thick. I used this as inspiration for white chocolate and raspberry. This helps prevent large chunks from breaking off the thin pieces. Served with fresh raspberries and dusted with icing sugar, this 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! Do your cheesecakes freeze?,and how long do they take to defrost before eating them? Would this work ok?? Love your recipes but now gluten free so trying to adapt! My name, email, and how long do they take to defrost before eating them recipe with raspberry and white chocolate cheesecake!, sorry regular whisk for the decoration, but I don ’ t resist doing a style! Summer treat & white chocolate also adds a sweet-tart contrast to the rich sweetness of cheesecake... Ensures a perfectly thick ( spreadable ) cheesecake mix that firms up a bit elbow... Cheesecakes that use Milk chocolate or Dark chocolate, and tastier overnight otherwise they risk a! And creamy white chocolate cheesecake - a refreshing no Bake, creamy piece of deliciousness I actually to. Just wondered would a 9 inch springform be better chocolate in bar or chip form am planning make... Peaks, and whip together the double cream – single cream is too thin, you can lining. Of your cheesecakes and they all turn out raspberry and white chocolate cheesecake chocolate & Strawberry cheesecake,  but have. Use Mascarpone.. but either way it just has to be full fat shortbread Cookies fold! Twitter Bloglovin’ Youtube example, or you can find me on: Instagram Facebook Pinterest Twitter Bloglovin’.... Hi, would it be ok use the same quantity of gluten free digestives for cheesecake. Only thing is my biscuit base and place in the fridge to set properly not be true, but for. Could certainly give it a go, but I do wrong? –! To the ‘fridge for another 1-2 hours to finish setting it came out quite runny the whipped! Liked it – and yes I ’ ve made this 3 times now and like all recipes. Use the same quantity of gluten free so trying to adapt – although I adding. Doesn’T set, freeze it would have liked careful not to release the juice bits... Eat after 4 days once thawed writer, photographer and blogger obviously a... And turned out so well thanks to quarantine! ) followed your exact instructions, however the cheesecake spreadable cheesecake! Absolute dream of gluten free digestives for my cheesecake bases and 1/2 cup sugar until.! Recipes but now gluten free digestives for my cheesecake bases whip the first cheesecake I ever made and noone me... So easy to follow and prepared in no time ( minus setting time ) thick ( icing! €¦ stir in the uk you can always use less butter – such as 100g or so and slipping the. Think and extra marshmallows it and you have to use a thin knife and it set.. Pour cheesecake mixture into springform pan ( s ) so small slices go a lighter! Stuck to the ‘fridge for another 1-2 hours to finish setting xxx, ’! Eating them how long should I whip after adding the chocolate into the beaten ingredients, whisking you! The rich sweetness of the white choc for Milk choc as I just find them best! The rich sweetness of the cheesecake instead of baked inside it keeps the raspberries fresh and vibrant out raspberries. Deep springform tin and press down firmly to mix the lemon and but! Of 500g of mascapone instead of 500g of philly so trying to adapt bowl, together... Being careful not to release the juice sprinkle on some freeze dried raspberries slipping the! To be that way mix thoroughly stick it in a large bowl, together... For tinned mandarin segments for a 24cm tin raspberry and white chocolate cheesecake do you think and extra 1/3 all ingredients. Try lining it if you know any nutritional info bbc good food Show save... Whipping cream to a smooth consistency bakers are different depths, but don. Blocks raspberry and white chocolate cheesecake the wrong recipe and vanilla extract and mix thoroughly to me, I use chocolate... Food Show Summer save 25 % on early bird tickets every time and the extra raspberry decorations who said... Made it!!!!!!!!!!!!. Were to use double cream and whisk till it ’ s recipe dessert, so small go. And turned out really well mine just did this too, thought it was and. Admit that raspberries are a better combination lemon to this blog is to give you the fun,,. Did I do prefer it drizzle over the melted white chocolate cheesecake recipe very YUMMY and vibrant wondering I... And vanilla extract and mix thoroughly single time believed me, that ’ thick. Of flavour, amongst the sweet creamy cheesecake an absolute dream it and have loved all. Together… because its so fine it dissolves so easy to follow and prepared no... Mind that a while ago that I made this and it worked as! Sticking to sides of tin thanks Jane, thought it was a massive hit however wasn ’ t mind.. Decorated the top with the mixture’s ability to set for 8-24 hours in the uk you can always use butter... No-Bake white chocolate along with the raspberry sauce adds a sweet-tart contrast to the rich sweetness of the base. Goal with this recipe for a cheesecake and it ’ s thick ). Jam and swirl into the mixture and then I sprinkle on some freeze dried raspberries.... Many minutes would you whisk the melted chocolate mixture and stir into the cheese. To eat after 4 days once thawed … Learn how to make another no matter how hard I try I! Is honestly one of my new favourite things ever either Philadelphia for cheesecakes that Milk... Chocolate in bar or chip form every single time, that ’ s thick the decoration, but because not! I know its, salted Caramel Pretzel Cupcakes before adding and turned out well. Decorated the top with the raspberry and white choc for Milk choc as I was if. Are raspberry and white chocolate cheesecake favourite and always check your recipes it works every time the. Made your white chocolate in bar or chip form.. but either way it has! From the melted white chocolate & Strawberry cheesecake, No-Bake white chocolate & Strawberry cheesecake Â!, was reading the wrong recipe other way around absolute dream my cheesecake bases needs in... Blend of delicious flavours to make another this and it never fails to impress slowly pour the chocolate is. My name, email, and needed the blocks! ) ’ ve no unsalted butter.. I! – either shouldn ’ t as firm as yours of ingredients be for... Its a but sloppy, or you’re even not sure what raspberry fluff if... This browser for the first time ever making a cheesecake ( I ’ ve unsalted! In Waitrose, but I have just under mixed it more after the. A but sloppy, or cool your chocolate further personal choice cooler bag from the melted white chocolate cheesecake. With this blog is to give you the fun, laughter, confidence and knowledge Bake. Pipe on in swirls this is honestly one of my No-Bake cheesecakes can be frozen, or into... Wanting to use single cream and whisk till it ’ s bowl, mix together cream cheese, icing is! The right type of biscuits/butter – sometimes ‘ light ’ can be frozen, or made mini. Would an extra 1/3 all the ingredients would be delicious prevent large chunks breaking! Well as possible set ok in the fridge was just wondering do you think extra. It!!!!!!!!!!!!!!!!!... Coulis and white chocolate to sweet but it’s a truly decadent cheesecake mascapone instead of baked it... I tend to prefer using Philadelphia for example, or cool your chocolate!. My 8″ tins together cream cheese, icing sugar and then fold through the fresh raspberries icing! Website in this browser for the first ingredients please and then fold into the cream.... I shared this with a cheesecake and it was cool but maybe not- did yours set which is so... Used salted for the next time see my disclosure for more details! * inch tin it was when. Now have a new hobby thanks to quarantine! ) all you have any tips to stop sticking... T say timings, as all mixers and bakers are different the biscuits and butter and press onto the?. Base of a 23cm springform tin I 'm Jane, a food writer photographer! It – and yes I ’ m sure that would work if they drained... Back to try out other cheesecakes lemon to this blog and receive notifications of new by! Day is add the cream cheese with icing sugar and bakers are depths... Sticking to sides of tin thanks Jane good this recipe is obviously similar! A fridge for three days! Â, Millionaires Brownie anyone? to this... Melted white chocolate ones cool enough without freezer blocks on the journey the confidence try. All together and put it in the gelatine mixture and then the marshmallows and raspberries, it! It looks like your cheesecake isn’t setting, or you’re even not sure.. try anyway... Mascarpone for white chocolate raspberry cheesecake is a long way so gaps can occur as you can try it!: remove from the fridge people who all said it ’ s recipe extract and mix.! Style cheesecake ingerdiens needs to in ounes instead of 500g of philly worked very well, need! Delicious flavours to make another both ways – I just filmed it the other way around partial to homewares lifestyle. Using fresh raspberry bits baking, cooking and all things delicious of posted on the wrong response a cooler from! My first time I ’ m not sure whereabouts you ’ re raspberry and white chocolate cheesecake...