Raspberry and White Chocolate No Bake Cheesecake

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  • Опубликовано: 1 окт 2024
  • Base;
    250 g shortbread biscuits
    80 g unsalted butter
    Cheesecake Filling;
    250 g fresh raspberries
    250 g white chocolate
    500 g full fat cream cheese
    100 g icing sugar
    350 ml double cream
    Decoration;
    500 g raspberries
    Method;
    For the Base
    1- Blitz the biscuits in a food processor to a small crumb, or use traditional method zip lock bag and rolling pin to crush the biscuits. Add the melted butter, straight in to l food processor and pulse few times until the mixture is combined or mix it in a bowl.
    2- Add the biscuit mixture into a 8 inches deep springform tin and press down firmly into the even layer.
    For the Cheesecake Filling
    1- In your stand mixer with the whisk attachment or in a large bowl , whisk together the cream cheese and icing sugar until smooth. Pour in the double cream and whisk until thick!
    Melt the chocolate in a bowl over a pan of simmering water, or in the microwave 15 seconds at a time and keep stirring in intervals until full melted after leave to cool down.
    Once completed, pour in the cooled white chocolate, and fresh raspberries , mix ot gently with spatula.
    Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight.
    Next day run knife around edges and carefully remove from the pan .
    For Decoration;
    Add raspberries on top according to your preferences.
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