raspberry & white choc cheesecake

So you’d look at this recipe and think it’s perfectly perfect. But I’ll admit, it was due to a mistake (2+, actually) I made while I was attempting at making the “real” raspberry & white chocolate cheesecake recipe I have! So since it’s completely different to the recipe, I’m going to claim this a “fati’s original” 😉 what do you think?

Nevertheless, I went ahead with the plan, and it turned out amazing. My friends thought it was bought as a ready-made cheesecake from the Cheesecake Shop! 🙂

Well, I’m going to keep this post short: Chica has tagged me to answer a few questions (eep!) which I’ll do in my next post… And finally, just a shout out and huge thanks to all those who’ve voted so far. I’m going to keep the vote open to help me decide which post I should put up next! 🙂

Serves: 8

Ingredients:

1 1/4 cup Arrowroot biscuits, crushed

80 g butter, melted

375 g Philadelphia cream cheese, softened

1 cup thickened cream (full fat!)

2 tsps gelatine dissolved in 1/4 cup boiling water, cooled

195 g white chocolate, melted

1 tbs lemon rind

3/4 cup frozen (or fresh) raspberries

1/2 cup granulated sugar

 

Method:

Combine melted butter and crushed biscuits together.

Press into a base in a lightly greased 8″ (20cm) springform pan. Refrigerate.

In a bowl, cream the cheese, lemon rind and sugar with an electric beater.

In a separate bowl, add the thickened cream and beat for 30 seconds with an electric beater on medium speed.

Add in (to the thickened cream) the melted chocolate, and gelatine and mix to combine.

Add in 1/2 a cup of the raspberries and mix through.

Pour the chocolate/cream mixture into the cheese/lemon mixture and beat with an electric beater for 30 – 45 seconds.

Pour half the batter onto the base.

Scatter the remaining 1/4 cup raspberries.

Pour the remaining mixture on top and cover the pan with cling wrap.

Refrigerate for 4 hours minimum, or overnight.

Cut into eight portions and drizzle white chocolate or sweetened condensed milk.

Devour!

18 thoughts on “raspberry & white choc cheesecake

  1. Good Cooks says:

    Mmm… looks adorable! I like the raspberry lemon combination, and very easy and quick cheesecake recipe, I have to try the gelatine method one day, I always use the baked one. Thank you.
    Oh, Yes Fati, keep mistaken Hun. because I like all your creations. LOL…. 🙂

  2. Charles says:

    If there’s two things I love it’s cheesecake and raspberries. I have a serious weak spot for the one they have at Starbucks… I’ve no doubt this one is a thousand times better! Great dessert Fati!

  3. Calico Stretch says:

    Hi Fati – your blog makes me laugh and hungry all at the same time, especially when I should be making dinner…..

    This recipe, BTW, makes me so very glad the summer raspberries are out here. I was already planning a trip to the berry garden up the road to purchase a stonking big box of rasps and boysens for jam, scoffing, etc. I think I’ll just have to save a (small?) pile for this yummishness. Gawd, I’m going get blobby just in time for winter…… Hah!

  4. fati's recipes says:

    Hey everyone… Glad you’ve all enjoyed this recipe. Really happy Tina and the family loved it. It’s truly a winner, I must say! They say you learn from your mistakes, but it looks like you can get a lot more than just a learning experience 🙂
    Thanks to your votes, this one went up first… so far it looks like that pasta pie is coming up next!

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