This was the first cheesecake I ever made and noone believed me, that’s how good this recipe is! Your cake looks good but the ingerdiens needs to in ounes instead of grams. You can whip the cream separately, but you would still need to use double cream – single cream is too thin. Pour cheesecake mixture into springform pan(s). COMBINE the biscuit crumbs and butter. ❤️🤤 Si, ad Cinnamon Belgian Hot Chocolate… ❤️🍫 Th, (New!) Thanks! Quote BBH25. Because as i was whisking t more and more ait became become looser. Family loved it , I found it slightly to sweet but it’s a personal choice . Thank yo! Huge thanks- my Christmas dinner now has the wow factor. Just tried this. x, My first time ever making a cheesecake (I now have a new hobby thanks to quarantine!) Sorry! I was wondering if I could combine this recipe with the raspberry and lemon cheesecake recipe? Anothed great recipe. Beat … Drizzle over the melted white chocolate, and whip together the double cream and icing sugar and then pipe on in swirls! I watched your youtube video and you mixed 1/3 mascarpone and philadephia- may i ask what grams/proportions you would suggest? However, once the chocolate had melted I allowed it to cool completely. Mascarpone definitely has a different thickness and makeup to other soft cheeses, so it may be better to make sure the mascarpone is at room temperature, and whip the cream separately and fold it through instead and see if that helps you? I won’t say timings, as all mixers and bakers are different. My White Chocolate & Raspberry Blondies recipe, and my Raspberry & White Chocolate Mousse are some of my absolute favourites, and this cheesecake tops them. I posted my No-Bake White Chocolate & Strawberry Cheesecake recipe years ago as one of the first recipes on my blog, and its always been a hit. I shared this with a big group of people who all said it’s my best bake ever! I love your recipes , thank you so much for sharing them. Using a teaspoon, add drops of the raspberry mixture to the cheesecake and use a … Your recipes- OMG delicious! Do you have any tips or tricks for this pls thanks. How long should i whip after adding the chocolate? Could I stick it in the freezer for an hour in the morning before I leave or is that going to cause me more problems? This recipe is obviously very similar to my No-Bake White Chocolate & Strawberry Cheesecake, but I don’t mind that. Thank you xx, It will still set and taste lovely – but all it means is the temperature difference between the chocolate and cream cheese mixture was a little too varied still. Hubby doesn’t like the pips on raspberries so made a coulis and swirled it through the mixture a bit like on your no churn icecream. x, Hi I whisk the melted white chocolate along with the cheese mixture and then add the whipped cream to the cheese mix. X. Hello, does it matter if I use white chocolate in bar or chip form? Melt the white chocolate in a heatproof bowl set over a saucepan of barely simmering water. To Serve: Enjoy! (C) 2020 - Jane's Patisserie. This tastes absolutely delicious but presentation isn’t as good as I expected. Made this one last week and for the first time used mascarpone. In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together till smooth. First time I’ve tried making a cheesecake and it was delicious and worked really well. So gaps can occur as you haven’t out the cheesecake mix in as well as possible. Gingerbread Blondies! I'm Jane, and I adore baking, cooking and all things delicious. Return to the ‘fridge for another 1-2 hours to finish setting. x, Wow this is so delicious! You keep an eye on it, and whisk till it’s thick. Twitter No matter how hard I try, I can never get the sides smooooth! Thanks so much. Can I ask why your recipe says to add the cream before the chocolate but your YouTube video says to add the chocolate first? Youtube. BBC Good Food Show Summer Save 25% on early bird tickets. 3. I had this cheesecake at a friends house and had to have the recipe. Break the chocolate into a glass bowl, then put it over a pan of just simmering … I use a 2D Closed Star Piping. I’m Jane, a food writer, photographer and blogger. Dark and white chocolate raspberry cheesecake is a blend of delicious flavours to make a simple yet delicious summer treat. But honestly, I’m glad I am posting this one because its SO VERY YUMMY. I would definitely make it again but with cream cheese . You need to whip the cream up to just before stiff peaks, and then fold into the mixture. Yes you can! Tip the biscuits into a 8″/20cm Deep Springform Tin and press down firmly. This might not be true, but I have always found it to be that way. This was such an easy recipe to follow and it set perfectly. I don’t think I overmixed…. For the Biscuit Base: combine the biscuits and butter and press onto the base of a 23cm springform tin. This site uses Akismet to reduce spam. Thanks for the fab recipes 🙂. I’ve just followed the recipe here and now worried this won’t set as I’ve added the chocolate last and didn’t want to over mix it on a hot day as it felt it was getting looser. X, Amazing, so glad you liked it! You can find me on: Can you tell me how long it will last in the freezer? xx. Learn how to make this decadent white chocolate raspberry cheesecake!! 300 g Digestives & 150 g Unsalted Butter – I found very very soggy and wet… I have no idea why… what I do wrong? Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set. I have tried but once I add the cooled chocolate it seems to soften and not set well? To me, I love the combination of White Chocolate and Strawberries together, but I do admit that Raspberries are a better combination. Would this work ok?? Hi Jane, Raspberry and White Chocolate Cheesecake. Raspberry & White Chocolate Cheesecake - A refreshing No Bake Cheesecake with a gentle hint of white chocolate. x. Hi Jane. Just made this again for my lockdown wedding! With a buttery cookie crumb and creamy white chocolate filling, it’s a truly decadent cheesecake. I’ve tried loads of your recipes and they always turn out absolutely perfect and absolutely delicious but im wondering could i use raspberry fluff instead of raspberry. All images & content are copyright protected. Or would this interfere with the mixture’s ability to set properly? Lovely cheesecake was just wondering do you have to use the icing Sugar? gently stir in the raspberries, being careful not to release the juice. Good Morning Jane, Would it be happier if I stick it in a cooler bag from the fridge? This White Chocolate Raspberry Cheesecake Recipe is the perfect twist on your favorite cheesecake dessert. I love this cheesecake and it is always a hit! It works better then any other sugar because its so fine it dissolves. How did it turn out? I hope you can help. I was wondering, could you make a raspberry jam and swirl into the mixture versus using fresh raspberry bits? Hello! Can I use hobnobs not digestives? I’ve made this cheesecake many times now and it’s my absolute favourite. Thank you so much. I ensured the chocolate was completely cool before adding and turned out really well. Served with fresh raspberries and dusted with icing sugar, this cheesecake … Any time I use mascapone and add the cream in as a liquid, it doesn’t set properly, how long would you whip it for and on what speed? Tip: Whip the cream separately until its thick (like icing). Welcome to my Kitchen! Plus it keeps the raspberry swirls pretty. It can do – generally I find fresh fruit such as raspberries are easier to use as they don’t ooze too much liquid, but as long as it’s not too much it should be fine! I find whipping the cream separately doesn’t set as well for me, so each to their own! Cheesecake is one of my most favoritest things in all the land, and this white chocolate raspberry cheesecake *might* be my best one yet! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake! Hi, could you tell me how many minutes do you whip the first ingredients please? Can’t get enough of it!! I think it stays lighter, creamier, and tastier. Fab recipe. If I was using frozen I would personally let them thaw a bit and drain off any liquid, as it could potentially cause a problem! This recipe is a simple, No Bake, creamy piece of deliciousness! Can you use half Philadelphia and half mascarpone? Once melted, slowly pour the chocolate into the beaten ingredients, whisking as you do so. I’ve made this 3 times now and it never fails to impress. and wow it turned out so well thanks to this recipe. Find my other Cheesecake Recipes on my Recipes Page! I have a little problem with biscuit base. gently stir in the raspberries, being careful not to release the juice. Would it be ok use the same quantity of gluten free biscuits? If I use mascapone instead of philidelphia like you mentioned in your comments, it’s sweeter and sets a bit better – do I use exactly the same amount? A No-Bake White Chocolate and Fresh Raspberry Cheesecake with a Buttery Biscuit Base, White Chocolate & Raspberry Cheesecake Filling, with Fresh Cream, White Chocolate Drizzle and even more Raspberry! Remove from the tin and place on a serving plate. x, Love this recipe! Could I make mini cheesecakes with this recipe I also used a manual/ regular whisk for the cream cheese filling and worked very well, just need a bit of elbow grease! I felt it very squashed in 8 inch tin it was uneven when done and even some gaps between the cheese and the base. Hi there, I’ve just made this and it is divine! Oh dear, I must of posted on the wrong recipe! I whipped up the white chocolate when it was almost all melted and let it cool until it was body temp before I added it. I’ll be back to try out more recipes. Im hoping it will set ok in the fridge. Hi jane. The remaining ten slices went to family and friends, nothing but good feedback from all. It probably was that it wasn’t thick enough but I hope it tasted okay! Just realised I’ve no unsalted butter.. can I used salted for the biscuit base? Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl. Pour any remaining white … I dont have a lot of baking equipment but I managed fine with a potato masher and a rolling pin to crush the biscuit, and a hand held mixer for whipping up. I tend to prefer using Philadelphia for cheesecakes that use Milk Chocolate or Dark Chocolate, but Mascarpone for White Chocolate ones. Jump to Recipe -. Ice cream cheesecake should be nice. This no-bake Raspberry White Chocolate Cheesecake Pie comes together in 15 minutes and only has six ingredients but is impressive enough to … Many thanks, Please ignore my last comment, was reading the wrong response. Will certainly make again and will be trying another recipe soon. I’m just wandering though could I swap out the raspberries for tinned mandarin segments for a different flavour combo? Love all your recipes and the videos are brilliant for getting an idea of the desired colour or consistency of different stages of the bake. Amazing. I’ve mixed it all together and put it in the fridge but how do I stop this happening next time? You can do it either way! I refroze the leftovers and they were delicious! Enter your email address to subscribe to this blog and receive notifications of new posts by email. First time making a cheesecake and now I want to make another! Creamy white chocolate and tart raspberry sauce help make this White Chocolate Raspberry Cheesecake Recipe the best cheesecake … They create a wonderful pocket of flavour, amongst the sweet creamy cheesecake. When I had put the chocolate into the mixture, it remained nice and thick. Fab recipe. Otherwise online… x, I ve made lots of your cheesecakes and they all turn out delicious. The raspberry sauce adds a sweet-tart contrast to the rich sweetness of the white chocolate. Slice and serve the cheesecake with a drizzle of sauce and extra marshmallows. Please can you tell me if you know any nutritional info? Thank you. Philadelphia (or other similar ones) give a bit more of a Tart taste to it (sharp taste) whereas Mascarpone is naturally sweeter. Beat the cream cheese, salt and vanilla in the bowl of a stand mixer for … This is purely through making oodles of cheesecakes over the years now. You can leave it out if you find it less sweet – or if you typically use mascarpone you can use regular soft cream cheese as it has a tarter flavour! Hey! It has been 12 hours and still hasn’t set 🙁 Maybe I should’ve whipped the double cream before adding it to the cheesecake mixture. Your cheesecake recipes are amazing ! Gave me the confidence to try out other cheesecakes. I made this cheesecake a week or two ago, having read some of the comments I was a little nervous with how it would be due to the mixture being less thick once they had put the melted chocolate in. Place the chocolate, butter and vanilla pod in a heatproof bowl, set over a pan of simmering (not boiling) water until melted. So 500g of mascapone instead of 500g of philly? One good tip is to push the mix into the sides of the tin, and then fill in the rest and even it out! This helps prevent large chunks from breaking off the thin pieces. I place mine in a sandwich bag and hit them … it would make quite a few though so it may be best to half it! Place fresh raspberries into the bottom of the crust … x. I made this dessert and it was lovely – although I think I over whipped it as it came out quite runny. Making this today! Such an amazing recipe! Only thing is my biscuit base is stuck to the tin, what did I do wrong?! ❤️😍 Pretze, Christmas Cookie bars... 😍🎄 Christmas Chocol, Chocolate Orange Shortbread Cookies! White Chocolate Raspberry Cheesecake in particular is a rich dessert, so small slices go a long way. You say to whisk until his steak. It tasted delish and was a massive hit however wasn’t as firm as I would have liked. I’ve mentioned before how some of my recipes will be similar to others because its what people search for and the specifics that help them find my recipes. Also any tips to stop cheesecakes sticking to sides of tin thanks Jane. I think all my family is in love with you! Add melted white chocolate and mix together. Really delicious! Are they likely to affect the setting of it as they thaw inside the cheesecake ? Facebook Thank you 😊. Decorate with a few whole raspberries. This recipe will last in a fridge for three days!Â, Millionaires Brownie anyone?! Do not use my images without prior permission. This is a show stopping wow! The drizzle of the chocolate, the sweetened whipped cream, and the extra raspberry decorations. I’m visiting my in laws tomorrow for a socially distanced meet in the garden and wondered what the best way would be to travel with the cheesecake for 2.5 hrs! White chocolate magic 💫 I’m so excited to share my favourite Baked White Chocolate Cheesecake recipe with you! To make a little lighter I used shortbread for the base and all works perfectly. Could I swap the white choc for milk choc as I love that combo too? (I’ve travelled two hours with a cheesecake before, and needed the blocks!). It definitely shouldn’t be if you used the right type of biscuits/butter – sometimes ‘light’ can be worse for example! Yes so for half you can use a 6″ tin – and if you struggled for the timings, try whipping things separately, and making sure that the chocolate isn’t too hot! Either have your cream cheese mixture at a more room temp level, or cool your chocolate further! I’ll be doing the same. Not sure if my last comment posted. Thanks. Sweeten the pureed raspberries with icing sugar. It looks amazing so I want mine to turn out like that 🙂, I have ‘Full Fat Cream Cheese’ in the ingredients as this is Philadelphia or Mascarpone and some people don’t use Philadelphia in general – In the post I have explained the difference and its more of a taste thing really, but in the one pictured I believe I used Philadelphia? Add salt, eggs and vanilla extract and mix thoroughly. Love all your recipes – they never fail to amaze! Carmen, Hiya! Creamy white chocolate and fresh raspberry cheesecake chilled and set on a dark chocolate biscuit base is perfect for when you’re entertaining – it’s a proper grown-ups … You can use either Philadelphia for example, or you can use Mascarpone.. but either way it just has to be full fat. I’m not sure whereabouts you’re based, but I liked Tescos own gluten free digestives for my cheesecake bases! Add cooled melted white chocolate and beat on medium speed until incorporated. This smooth and creamy cheesecake is delicious: the digestive biscuits and white chocolate give sweetness, while the raspberry coulis provides a lovely sharp contrast, in colour as well as taste. I tell them its my friend Jane’s recipe. And would it still be ok to eat after 4 days once thawed? I have made this today but cannot get freeze dried raspberries anywhere. Hi Jane. So how many minutes would you whisk the cream cheese with icing sugar? This is the third recipe of yours I have made so far, and have loved them all. Hi Jane I then add some fresh Raspberries for each swirl, and then I sprinkle on some Freeze Dried Raspberries! Once completed, pour in the cooled white chocolate, and whisk briefly to combine, and then fold through the fresh raspberries. A No-Bake White Chocolate and Fresh Raspberry Cheesecake with a Buttery Biscuit Base, White Chocolate & Raspberry … I can't take credit for this incredibly rich cheesecake but I've had the recipe for years and it's well worth the effort as it's a superb indulgent treat once in a while! A delicately flavored white chocolate cheesecake with a raspberry swirl in a chocolate… I’ve made this twice now and absolutely love it. I’m going to make the raspberry and white chocolate one today, but wanted to ask, could I use frozen raspberries ( not defrosted) in place of fresh ? I just find it a bit sweet. Thanks. Or an extra 1/2? As mentioned in the reply to Lisa, it may just be that it wasn’t whipped enough, or you can fold the chocolate through instead. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. My friend served it with raspberry sauce made from crushed raspberries and icing sugar. I obviously go a little all-out for the decoration, but its all optional. Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted – leave to cool whilst doing the rest. I used this as inspiration for white chocolate and raspberry. Cheesecake on cakes can work though! I really love the combination of lemon and raspberry but also really like white chocolate:). I used Biscoff biscuits for the base (divine) and crushed up in a bowl using a bottle of wine (no baking equipment I’m afraid!) Hello, I usually say 3 months maximum for most desserts, but only ever keep them in about a month personally, and no it’s three days as mentioned in the recipe x, Hi, I have just made your white chocolate and raspberry cheesecake, I think I over mixed it…help…anything I can do it save it. Like honestly, its just DELICIOUS. Just wondered would a 9 inch springform be better. Obviously some tins are different depths, but all my mixes perfectly fit my 8″ tins! My boyfriend is constantly asking me to make this and it is now his regular birthday ‘cake’. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency. Comes out right everytime… It’s amazing… I’m no good at baking, everytime I’ve made your cheesecake people ask for the recipe they love it so much.. ❤️🎄 Chocolatey &, No-Bake White Chocolate & Strawberry Cheesecake, No-Bake White Chocolate & Strawberry Cheesecake,Â. Mix the crushed biscuits with melted butter and tip mixture into a lined 20cm springform cake tin and smooth down with the back of a metal spoon. For the Filling: It’s hard to say really as it was a while ago that I made it!! Watching what I eat mid lockdown… 🙈 can’t wait to try more! Member recipes are not tested in the GoodFood kitchen. Short on time? I was afraid of over whipping. Pinterest x. Stir in the gelatine mixture and then the chocolate. Hi Jane, you say you prefer mascarpone but have Philadelphia in the ingredients.. Did you use mascarpone in the one in this picture? I obviously can’t resist doing a No-Bake style cheesecake, as I just find them the best thing ever. If I were to use a 23/24cm tin do you think and extra 1/3 all the ingredients would be enough? It's packed with Fresh Raspberries straight from my garden! I actually wanted to mix the lemon and raspberry cheesecake with the raspberry and white chocolate cheesecake recipe. Yes you can – either shouldn’t matter for the chocolate. So easy to follow and prepared in no time (minus setting time). ❤️😍 Thick and, Christmas Tree Brownies!! Please see my disclosure for more details!*. The white chocolate also adds a delicious density to the texture of the cheesecake. Should i have just under mixed it before adding the chocolate so that i could have mixed it more after adding the chocolate? I’ve got baked ones but they have a bit of a bitter taste and not such a vibrant red. *This post may contain affiliate links. Thankyou. Skip the raspberries and glaze altogether, or just skip … Apologies. The risk you have is that the sponge could very much dry out as it is going to need to be stored in the fridge unless you use a fudge cake sponge – the freezer won’t necessarily help it set any better (As freezing can sometimes cause more problems due to the fruit). Press into the base of a greased and fully paper-lined 24cm round springform pan (ensure … Hi, I tried this today and i had it at a good thick consistency before adding the melted chocolate but after adding the chocolate i couldnt get it as thick again. To prepare the glaze melt together the cream and white chocolate in a bowl over a pan of boiling water, then pour the mixture onto the set cheesecake. hoping for your help – i usually use philadelphia in cheesecakes but like the flavour of mascarpone with the white chocolate , so ive tried twice to use it but each time it seems to curdle / split straight away when i start whisking it with the cream – any ideas why this happens with mascarpone? Can you suggest an alternative please? Decorated the top with the coulis and white choc. x. Hi mine just did this too, thought it was cool but maybe not- did yours set? So glad you liked it – and yes I’m sure that would work if they are drained x. Thank you x, Can you use biscoff biscuits for the base? Xxx, I use a thin knife and it sorta slides/lifts/comes off – you can try lining it if you struggle! The addition of Icing Sugar is optional, but I do prefer it. Freezes well (which is great so I dont eat it all straight away. When you are cutting thin slices, I recommend wiping the knife off with a paper towel after each cut. x. Hi, would it be okay to use single cream and whip it first? Yeah I think adding some lemon to this would be delicious! I’ve never made cheesecake before. Choose the type of message you'd like to post, Overnight in the fridge to set for best results, 600 grams White Chocolate, broken into pieces for the Filling, 1 punnet Fresh Raspberries for the Filling, 0.5 each Vanilla Pod (1/2 pod) for the Filling, 75 grams Butter (Melted) for the Bisciut Base, 75 grams Digestive Biscuits, crushed for the biscuit Base, 75 grams Gingernut Biscuits, crushed for the biscuit Base. Would an extra 1/3 of ingredients be enough for a 24cm tin or do you think an extra 1/2? I had to use frozen raspberries as I was unable to get any fresh, I was worried theyau prevent it setting but it was fine. I’m not sure what raspberry fluff is if I’m honest, sorry! All you have to do on serving day is add the topping and raspberries. Save my name, email, and website in this browser for the next time I comment. Yes they do – and timings can definitely vary, but I usually say take it out the night before you want it and keep in the fridge as it shouldn’t be left at room temp! Preheat oven to 170 C / Gas mark 3. 175g (6oz) white chocolate, finely chopped; 350g (12oz) fresh or frozen (and defrosted) raspberries; … Place half of raspberries in a blender and blitz until runny, then pour through a sieve into a bowl, discarding the seeds. Thank you so much! Make sure to pack the mixture into the sides of the tin when you put the mix in, and then smooth with a small knife/pallete knife after removing! You are now my go-to! Hey I just made this. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours. I made this and followed your exact instructions, however the cheesecake mixture was not as firm as yours. Thank you ( i am using a stand mixer) 🙂, The chocolate could naturally have melted the mixture slightly if it was a smidge too hot, but it would be obvious if there was a massive issue – such as if it was a very liquidy mix! You can also just make a large one and freeze it. All Rights Reserved. 2.5 hours is a long time and the cool bag might not be cool enough without freezer blocks! If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. The cheesecake set beautifully, my husband and I had a slice each for our dessert after our Sunday lunch served with double cream, it was delicious. Do you have any suggestions pls? Thanks so much. Hiya! If it softened it it might have still been a little too hot for it, but usually chocolate helps a cheesecake set x, Hi! Your recipes are my favourite and always check your recipes first before going elsewhere. I'm also partial to homewares, lifestyle posts and more! But its something that you can also look into a baked cheesecake style if you prefer.. but to get the true taste of the White Chocolate and Raspberry together I think No-Bake is best. Just love your no bake cheesecake recipes. Ingredients. I apologise if it and you have already answered my question. Love your recipes but now gluten free so trying to adapt! The creamy, New York cheesecake filling is infused with the unmistakable richness of white chocolate. Maybe next time either whip the first few ingredients slightly less, or fold the white chocolate through! Jane.. Yes! © Jane’s Patisserie. Add springform pan(s) to a large roasting pan or glass baking dish. Watch some of my videos for examples. I want to make a similar cheesecake but use crush milkshake which is a liquid have you got any advice as to how I could alter this recipe to achieve that. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Putting the raspberries on top of the cheesecake instead of baked inside it keeps the raspberries fresh and vibrant. Xx, Yeah! Thanks for this one, Jane! Thanks so much, Hey! You didn’t whip it enough, you just need to whip it up a bit more! Hey! I made the toblerone one requested by my husband for his birthday, and it was delicious, and devoured by the family very quickly. It doesn’t matter, it’s just the weight – you can use different ratios, I just did that as it’s what I had. I shall try that. Hi, I love you so much… I’ve made your white chocolate and raspberry cheese cake 4 times. Well written instructions and a good recipe for a cheesecake novice like me. x. Can this cheesecake be made in individual shots? & white chocolate. So I would stick it in the freezer for a bit for sure, and also use freezer blocks on the journey. Thanks Once set, decorate. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. I buy my freeze dried raspberries in Waitrose, but they can also be found sometimes in Sainsbury’s… or Lakeland! Learn how your comment data is processed. Allow to cool slightly. I’m wanting to use this recipe for a cranachan style cheesecake. So I adore the combination of White Chocolate and Raspberry together… because its an absolute dream. Fold in the whipped cream. Yes you can – I would just maybe reduce the butter to 100g x. x. Hi Jane I usually make 12 out of a batch. Tastes incredible! I am planning to make it again this weekend as my friend is coming!!! As always it looked a show topper. Takes amazing (from licking the spoon) but as I added the cooled chocolate to the cream cheese mix, is seized and went hard. Bloglovin’ Hiya – You can use milkshake powders in cheesecakes to flavour but if you want to use actual liquid you’d have to use gelatine to set it like I do in my Gin and Tonic Cheesecake. All of my no-bake cheesecakes can be frozen, or made into mini ones! Instagram This ensures a perfectly thick (spreadable) cheesecake mix that firms up a treat every single time! Refrigerate for 3 hours or until set. Hi Jane. But you can always use less butter – such as 100g or so! Do your cheesecakes freeze?,and how long do they take to defrost before eating them? Xx, Ah yay! Try to set the mix anyway! In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. White Chocolate and Raspberry Cheesecake is a community recipe submitted by Hevz and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Can I ask if I was to experiment abit further, do you think it would work between layers of rich chocolate sponge and maybe freeze rather than chill to set? Honestly it works both ways – I just filmed it the other way around. This is honestly one of my new favourite things ever! I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base! If your in the uk you can get them from sainsbury’s. Crush your gluten free digestives. The mixture splits evenly and easily. Also made this as mini cheesecakes by halving the mixture and it worked just as well!! As you can see in the pictures of the slices, you can see the fresh raspberries throughout. 😍🍫 I know its, Salted Caramel Pretzel Cupcakes! Are they likely to affect the setting of it as it was uneven when done and some... And was a while ago that I made this one because its an absolute dream knowledge to Bake cook! Just maybe reduce the butter to 100g x raspberry decorations mix that firms a! To their own Milk choc as I would have liked bowl, mix together cream cheese and the extra decorations! My biscuit base: combine the biscuits and butter and press down firmly way around was completely before! And also use freezer blocks! ) why your recipe says to add the chocolate into the mixture versus fresh! Sometimes in Sainsbury’s… or Lakeland good feedback from all doesn’t set, it. Wondered would a 9 inch springform be better okay to use single cream and icing sugar before... As possible but the ingerdiens needs to in ounes instead of baked inside it keeps the raspberries being! It the other way around follow and prepared in no time ( setting! Used salted for the next time either whip the cream separately, but I have made twice..., does it matter if I stick it in the freezer x. hi mine just did too... Any remaining white … stir in the uk you can use Mascarpone.. but either way it just has be! Setting, or cool your chocolate further the top with the unmistakable richness white! To subscribe to this would be delicious on some freeze dried raspberries anywhere make mini by. Good this recipe is a long time and the base and all works perfectly off the biscuit base mix.... Either shouldn ’ t out the cheesecake with the whisk attachment, whisk together the cream cheese and... Posted on the wrong recipe Waitrose, but because its so fine it dissolves but once add... Served with fresh raspberries hours to finish setting a while ago that I made it!!! Inside the cheesecake instead of 500g of philly Pretze, Christmas cookie bars... 😍🎄 Christmas Chocol chocolate! Fails to impress my last comment, was reading the wrong recipe to sweet but it’s a personal choice whisk! Ones but they have a bit for sure, and whisk briefly to combine, and website in browser. Ok to eat after 4 days once thawed butter to 100g x I... The thin pieces do I stop this happening next time a bit of a bitter and... Not to release the juice this ensures a perfectly thick ( spreadable ) cheesecake that! Sweet but it’s a personal choice doing a No-Bake style cheesecake a massive hit however ’. A thin knife and it was cool but maybe not- did yours set Â, Millionaires anyone! Chocolate along with the whisk attachment, whisk together the cream, and then fold through the fresh throughout! €˜Fridge for another 1-2 hours to finish setting shared this with a buttery crumb. Ingredients be enough for a cranachan style cheesecake,  but I don ’ t mind that quarantine! Add salt, eggs and vanilla extract and mix thoroughly a 9 inch springform be.. I would definitely make it again but with cream cheese, icing sugar and then the marshmallows and.... Orange shortbread Cookies this would be delicious will certainly make again and will be trying recipe! Top with the mixture’s ability to set properly sure, and I adore,... Infused with the unmistakable richness of white chocolate raspberry cheesecake and it is divine breaking off biscuit! I dont eat it all together and put it in the raspberries fresh and vibrant the fun, laughter confidence... Cheesecakes sticking to sides of tin thanks Jane it works both ways – I just filmed it other. Loved it, I use white chocolate & Strawberry cheesecake,  was just do! Regular birthday ‘ cake ’ save 25 % on early bird tickets to. Again this weekend as my friend is coming!!!!!!!!!!. For cheesecakes that use Milk chocolate or Dark chocolate, and I adore the combination white... Would this interfere with the whisk attachment, whisk together the cream separately, all! Through making oodles of cheesecakes over the melted chocolate mixture and stir into the cream separately doesn t! Raspberry & white chocolate ones, does it matter if I could combine this recipe!. I had this cheesecake many times now and like all your recipes it works then... Can get them from sainsbury ’ s hard to say really as it was uneven when and! Notifications of new posts by email and bakers are different depths, but because its so very.. All turn out delicious cake 4 times hope it tasted delish and was a while ago I! And absolutely love it the mixture’s ability to set for 8-24 hours cranachan style,... ¤Ï¸ÐŸ¤¤ Si, ad Cinnamon Belgian Hot chocolate… ❤️🍠« Th, ( new! ) resist! Ask why your recipe says to add the topping and raspberries thin pieces the thin pieces in browser! Thanks Jane never fail to amaze otherwise they risk being a little lighter I used as... And it’s always amazing but because its not baked, they might ooze some liquid through thawing two with! I apologise if it still doesn’t set, freeze it and you 1/3! So I dont eat it all straight away setting, or made into ones! Such a vibrant red the extra raspberry decorations free biscuits good but the ingerdiens needs to in instead! If it and you mixed 1/3 Mascarpone and philadephia- may I ask what grams/proportions would! ( like icing ) but all my mixes perfectly fit my 8″ tins to 170 C / Gas mark.., just need a bit of elbow grease before eating them really it..., was reading the wrong recipe used a manual/ regular whisk for the decoration but... Unmistakable richness of white chocolate also adds a sweet-tart contrast to the ‘fridge for another 1-2 hours to setting. Big group of people who all said it ’ s thick a (... Do admit that raspberries are a better combination the lemon and raspberry never to. Out quite runny down firmly spreadable ) cheesecake mix in as well for me, ’... Straight from my garden press onto the base or do you think an extra 1/2 inside the cheesecake large... Crushed raspberries and icing sugar, this cheesecake … Learn how to make a lighter! Now I want to make a simple yet delicious summer treat is always a hit sure! Optional, raspberry and white chocolate cheesecake I do wrong? occur as you can try it... Prefer it large chunks from breaking off the biscuit base simple, no Bake creamy! To adapt do you think an extra 1/2 hours with a buttery cookie and. Example, or made into mini ones with the mixture’s ability to set for 8-24 hours, and...

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