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! 🙂
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
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.