WHITE CHOCOLATE AND
RASPBERRY CHEESECAKE
Indulge a bit here with this no bake chocolate and raspberry cheesecake. A tasty crunchy biscuit base covered in a light creamy chocolate filling filled with fresh raspberries.
Prep Time : 1 hr 30 mins
Total Time : 1 hr 30 mins
Course : Pudding
Cuisine : American
Keyword : Raspberry Cheesecake, White Chocolate Cheesecake
Servings : 8
Calories : 609 kcal
INGREDIENTS
- 75 g unsalted butter
- 300 g white chocolate bars broken into chunks
- 300 ml light/reduced fat double cream U.S. whipping/heavy cream
- 100 ml fat free yogurt
- 125 g digestive biscuits U.S graham crackers
- 300 g low fat soft cream cheese
- 300 g fresh raspberries
INSTRUCTIONS
- Crush the biscuits by inserting all in a bag and bashing them up to a crumb consistency using a rolling pin, or use a food processor.
- Gently soften the butter in a small saucepan over a low heat and stir within the crushed biscuits, making certain they absorb all of the melted butter.
- Empty the biscuit butter mixture into a well greased, round loose bottom 15cm/6" cake tin, and press down ensuring all the base is covered evenly with the mixture. Then pop into the refrigerator for a minimum of one hour.
- Place the white chocolate chunks in a bowl over some freshly cooked water and stir the chocolate chunks till fully molten.
- Either using a hand whisk or in an stand mixer beat the cream till stiff, then gently fold in the yogurt, cheese, molten chocolate and ¼ of the contemporary raspberries.
- Once the biscuit base is solid, scatter a ¼ of the raspberries over the and then spoon the whole cheesecake mixture on top.
- Top with the remaining raspberries and pop back into the fridge to chill for a minimum of six - eight hours, or overnight if you'll be able to.