No Bake - White Chocolate and Raspberry Cheesecake

Easy no bake mini cheesecakes. After the success of my Tiny Toblerone Cheesecakes, I had a go at white chocolate and raspberry as I love the combo and besides, raspberries always look nice in any dessert. Of course this recipe can be adapted to make one big cheesecake - see the different print options below.

White Chocolate and Raspberry Cheesecake


You can use fresh or defrosted frozen raspberries for this. I love the swirly pattern the raspberries make.

Below are both recipes - one for 6 individual cheesecakes and the other is the recipe to make 1 large cheesecake.  

Individual White Chocolate and Raspberry Cheesecake


Yield:

No Bake - White Chocolate and Raspberry Cheesecake

Recipe makes 6 individual Cheesecakes

ingredients:

6 metal food rings 2.5 inches in diameter and 2 inches in height
a cooks blowtorch 
a sheet of greaseproof paper large enough to sit all three food rings on  
16 Hobnob or Digestive Biscuits 
80g unsalted butter, plus a little more for greasing 
500g of Mascarpone cheese
1 tablespoon of icing sugar
200g white chocolate
300g raspberries - if using frozen raspberries, defrost them and drain most of the liquid away

instructions

Put the greaseproof paper on a tray small enough to hold all six cooking rings and to be able to fit into the fridge.

Lightly grease the inside of the food rings and sit them on the paper on the tray. 
Crush the biscuits, either by using a food processor or by putting them into a plastic bag and give them a bash making sure they're finely crushed.

Melt the butter in a small saucepan over a low heat.  Stir in the biscuit crumbs and mix well.
Using a teaspoon, divide the biscuit mixture between the six food rings and press the biscuit down till it's nice and firm, otherwise your cheesecakes will fall apart later on.

Put the food rings into the fridge for at least 45 minutes - as the butter cools the crumbs will set.

Meanwhile, put the Mascarpone and icing sugar into the medium bowl and mix well.
Put the white chocolate into a small bowl and into the microwave for just 50 seconds to a minute until the chocolate begins to melt - taking care it doesn't burn.

All microwaves vary so please just make sure your chocolate is fully melted before continuing.
Remove from the microwave and give it a stir.  

Add the chocolate to the Mascarpone and icing sugar and carefully stir in the raspberries trying not to break them up too much.

Remove the cooking rings from the fridge and divide the mixture between them.  Be sure to press it down as you go, there's no need to smooth off the top as I think it looks good if it's swirly and uneven.

Pop them back into the fridge. They will need at least 6 hours or overnight since the filling is only of Mascarpone and chocolate and needs to set properly.

When you're ready to serve, after removing them from the greaseproof paper and onto a serving dish, you will need to use a cooks blowtorch just for a few seconds around the edge will help them remove from the food rings easily - use a tea towel to handle them as the metal rings will now be hot! Serve immediately. 
Created using The Recipes Generator





Yield: 8-10 

White Chocolate and Raspberry Cheesecake

This recipe makes 1 large cheesecake.

ingredients:

a round 25cm loose base tart or quiche tin - be sure to use a loose base tin or you'll never get the cheesecake out!
a circle of greaseproof paper to cover just the bottom of the tin 
300g Hobnob or Digestive Biscuits 
140g unsalted butter, plus a little more for greasing 
500g of Mascarpone cheese
1 tablespoon of icing sugar
200g white chocolate
300g raspberries - if using frozen raspberries, defrost them and drain most of the liquid away.

instructions

Lightly grease a round 25cm loose base tart or quiche tin - cut a circle of greaseproof paper to cover the bottom of the tin.

Crush the biscuits, either by using a food processor or by putting them into a plastic bag and give them a bash making sure they're finely crushed.

Melt the butter in a small saucepan over a low heat.  Stir in the biscuit crumbs and mix well.
Spread the biscuit mixture over the base of the tin pushing it down and into the edge of the tin making sure it's nice and firm, otherwise your cheesecakes will fall apart later on.

Put the tin into the fridge for at least 45 minutes - as the butter cools the crumbs will set.

Meanwhile, put the Mascarpone and icing sugar into the medium bowl and mix well.
Put the white chocolate into a small bowl and into the microwave for just 50 seconds to a minute until the chocolate begins to melt - taking care it doesn't burn.

All microwaves vary so please just make sure your chocolate is fully melted before continuing.
Remove from the microwave and give it a stir.  

Add the chocolate to the Mascarpone and icing sugar and carefully stir in the raspberries trying not to break them up too much.

Remove the tin from the fridge and spread the mixture over. Be sure to press it down as you go, there's no need to smooth off the top as I think it looks good if it's swirly and uneven.

Pop it back into the fridge for at least 6 hours or overnight since the filling is only of Mascarpone and chocolate and needs to set properly.

When you're ready to serve, push the cheesecake from the base onto a serving plate.
Carefully remove the greaseproof paper from the bottom. Serve immediately. 
Created using The Recipes Generator

2 comments

  1. What a wonderful recipe. I would so love to eat that! The pictures look amazing.

    ReplyDelete
  2. that looks fantastic - and so SIMPLE!

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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