A wonderful looking cheesecake to make is this inviting raspberry and white chocolate cheesecake , if you are like me and love raspberries and chocolate together then this certainly will be a great recipe for you
As you will see this is such a fantastic looking cheesecake with crumb base and the creamy raspberry and white chocolate creamy filling
This great cheesecake recipe has been brought to you courtesy of the lovefoodies.website , thanks for sharing this recipe with us
Here below is an excerpt from the website along with the ingredients you will need to make this cheesecake
A really creamy fresh tasting cheesecake, sure to please your diners! The balance of flavours and textures is wonderful. You get the full flavour of pureed fresh raspberries, contrasting with the occasional squirt of whole raspberries in the filling, and the crunchy base, then combined with the creamy gentle addition of white chocolate blended throughout the filling.
It is a very refreshing and not sickly sweet dessert. I have made this so it is not overly sweet, you can however add extra sugar to the filling if you have a particularly sweet tooth.
Prep Time: 20 minutes
Cook Time: 4 Hours refrigeration
Yield: 6 servings
You will need: 8-9 inch cake round tin. Spring form or one where the base comes out. (You need to be able to get the pie out without damaging it.)Ingredients:
The Base
2 1/2 oz or 75 g butter
8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham CrackersThe Filling
7 fl oz or 200 ml fresh whipping cream
7 oz or 200 g cream cheese (room temperature)
3 1/2 oz or 200 g of Raspberries, fresh or frozen
3 1/2 oz or 100 g White Chocolate (double this amount if you have a sweet tooth!)
***Hold back a handful of the blueberries for the top decoration
To see the full written recipe from the lovefoodies website please use the next page link below
