Apologies. Hiya! And would it still be ok to eat after 4 days once thawed? Do you have any tips or tricks for this pls thanks. Made this one last week and for the first time used mascarpone. Short on time? I was wondering if I could combine this recipe with the raspberry and lemon cheesecake recipe? Please can you tell me if you know any nutritional info? So glad you liked it – and yes I’m sure that would work if they are drained x. Lovely cheesecake was just wondering do you have to use the icing Sugar? Find my other Cheesecake Recipes on my Recipes Page! 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). So I adore the combination of White Chocolate and Raspberry together… because its an absolute dream. This White Chocolate Raspberry Cheesecake Recipe is the perfect twist on your favorite cheesecake dessert. You didn’t whip it enough, you just need to whip it up a bit more! Thank you so much! All Rights Reserved. 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. If you also struggle to remove it from the tin, you can line the sides of the tin, but I personally don’t like doing this! This is purely through making oodles of cheesecakes over the years now. x. I'm Jane, and I adore baking, cooking and all things delicious. I made the toblerone one requested by my husband for his birthday, and it was delicious, and devoured by the family very quickly. STEP ⦠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. Putting the raspberries on top of the cheesecake instead of baked inside it keeps the raspberries fresh and vibrant. Thanks. â¤ï¸ð¤¤ Si, ad Cinnamon Belgian Hot Chocolate⦠â¤ï¸ð« Th, (New!) Member recipes are not tested in the GoodFood kitchen. 3. Enter your email address to subscribe to this blog and receive notifications of new posts by email. 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? Hi Jane, I made this last night for a big family dinner today and was delighted this morning to see itâs turned out perfectly! BBC Good Food Show Summer Save 25% on early bird tickets. Just wondered would a 9 inch springform be better. Thanks for this one, Jane! This ensures a perfectly thick (spreadable) cheesecake mix that firms up a treat every single time! 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. I’ll be back to try out more recipes. Maybe next time either whip the first few ingredients slightly less, or fold the white chocolate through! 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! In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together till smooth. I use a 2D Closed Star Piping. I love your recipes , thank you so much for sharing them. Do your cheesecakes freeze?,and how long do they take to defrost before eating them? Twitter Enjoy! â¤ï¸ð Pretze, Christmas Cookie bars... ðð Christmas Chocol, Chocolate Orange Shortbread Cookies! 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! This no-bake Raspberry White Chocolate Cheesecake Pie comes together in 15 minutes and only has six ingredients but is impressive enough to ⦠Yes you can – I would just maybe reduce the butter to 100g x. Add cooled melted white chocolate and beat on medium speed until incorporated. Blitz the biscuits in a food processor to a small crumb, and add the melted butter â either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl. â¤ï¸ð Thick and, Christmas Tree Brownies!! 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? Thank yo! This site uses Akismet to reduce spam. I usually make 12 out of a batch. For the Filling:
No matter how hard I try, I can never get the sides smooooth! gently stir in the raspberries, being careful not to release the juice. Pour any remaining white ⦠Thanks. Obviously some tins are different depths, but all my mixes perfectly fit my 8″ tins! Return to the âfridge for another 1-2 hours to finish setting. You can find me on: White chocolate magic ð« Iâm so excited to share my favourite Baked White Chocolate Cheesecake recipe with you! It’s hard to say really as it was a while ago that I made it!! One good tip is to push the mix into the sides of the tin, and then fill in the rest and even it out! Honestly it works both ways – I just filmed it the other way around. I have made this today but cannot get freeze dried raspberries anywhere. Place half of raspberries in a blender and blitz until runny, then pour through a sieve into a bowl, discarding the seeds. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency. Also any tips to stop cheesecakes sticking to sides of tin thanks Jane. x. Youtube. Oh dear, I must of posted on the wrong recipe! Could I make mini cheesecakes with this recipe Add springform pan(s) to a large roasting pan or glass baking dish. Carmen, Hiya! 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? Thank you so much. ðð« I know its, Salted Caramel Pretzel Cupcakes! I made this and followed your exact instructions, however the cheesecake mixture was not as firm as yours. You are now my go-to! Hi jane. Can you use half Philadelphia and half mascarpone? Iâm 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 ? If it looks like your cheesecake isnât setting, or its a but sloppy, or youâre even not sure.. try it anyway. To Serve:
Hey I just made this. With a buttery cookie crumb and creamy white chocolate filling, itâs a truly decadent cheesecake. It's packed with Fresh Raspberries straight from my garden! x, My first time ever making a cheesecake (I now have a new hobby thanks to quarantine!) Fold in the whipped cream. Not sure if my last comment posted. Do you have any suggestions pls? Do not use my images without prior permission. Or an extra 1/2? Fold through the cream, and then the marshmallows and raspberries. Tip: Whip the cream separately until its thick (like icing). Creamy white chocolate and tart raspberry sauce help make this White Chocolate Raspberry Cheesecake Recipe the best cheesecake ⦠Facebook Any time I use mascapone and add the cream in as a liquid, it doesnât set properly, how long would you whip it for and on what speed? Thanks Also made this as mini cheesecakes by halving the mixture and it worked just as well!! Hi, could you tell me how many minutes do you whip the first ingredients please? I tried your white chocolate and raspberry cheesecake and it is safely setting in the fridge. 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! I refroze the leftovers and they were delicious! 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. Xx, Ah yay! Yes! Can I use hobnobs not digestives? Iâm 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! Takes amazing (from licking the spoon) but as I added the cooled chocolate to the cream cheese mix, is seized and went hard. 175g (6oz) white chocolate, finely chopped; 350g (12oz) fresh or frozen (and defrosted) raspberries; ⦠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. Tip the biscuits into a 8â³/20cm Deep Springform Tin and press down firmly. Family loved it , I found it slightly to sweet but itâs a personal choice . I used this as inspiration for white chocolate and raspberry. It works better then any other sugar because its so fine it dissolves. For the Biscuit Base: combine the biscuits and butter and press onto the base of a 23cm springform tin. The drizzle of the chocolate, the sweetened whipped cream, and the extra raspberry decorations. If I were to use a 23/24cm tin do you think and extra 1/3 all the ingredients would be enough? Instagram Once melted, slowly pour the chocolate into the beaten ingredients, whisking as you do so. x, Love this recipe! Pinterest 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. Hi there, Iâve just made this and it is divine! This is honestly one of my new favourite things ever! Stir in the gelatine mixture and then the chocolate. Tastes incredible! Place fresh raspberries into the bottom of the crust ⦠June 8, 2018 by Danelle 90 Comments WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE â This beautiful dessert features a creamy ⦠To make a little lighter I used shortbread for the base and all works perfectly. Thanks! Hi Jane I whisk the melted white chocolate along with the cheese mixture and then add the whipped cream to the cheese mix. I’m not sure what raspberry fluff is if I’m honest, sorry! Thanks so much. Fab recipe. Plus it keeps the raspberry swirls pretty. If it softened it it might have still been a little too hot for it, but usually chocolate helps a cheesecake set x, Hi! Iâve just followed the recipe here and now worried this wonât set as Iâve added the chocolate last and didnât want to over mix it on a hot day as it felt it was getting looser. Served with fresh raspberries and dusted with icing sugar, this cheesecake ⦠This recipe is a simple, No Bake, creamy piece of deliciousness! But you can always use less butter – such as 100g or so! Thankyou. Hi Jane. I’m not sure whereabouts you’re based, but I liked Tescos own gluten free digestives for my cheesecake bases! 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. I was wondering, could you make a raspberry jam and swirl into the mixture versus using fresh raspberry bits? I obviously go a little all-out for the decoration, but its all optional. 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 shall try that. 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. Thanks so much, Hey! The white chocolate also adds a delicious density to the texture of the cheesecake. Just realised I’ve no unsalted butter.. can I used salted for the biscuit base? I had this cheesecake at a friends house and had to have the recipe. 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. I actually wanted to mix the lemon and raspberry cheesecake with the raspberry and white chocolate cheesecake recipe. Or would this interfere with the mixtureâs ability to set properly? It has been 12 hours and still hasn’t set ð Maybe I should’ve whipped the double cream before adding it to the cheesecake mixture. Philadelphia (or other similar ones) give a bit more of a Tart taste to it (sharp taste) whereas Mascarpone is naturally sweeter. Either have your cream cheese mixture at a more room temp level, or cool your chocolate further! Your cake looks good but the ingerdiens needs to in ounes instead of grams. I won’t say timings, as all mixers and bakers are different. I then add some fresh Raspberries for each swirl, and then I sprinkle on some Freeze Dried Raspberries! 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. Save my name, email, and website in this browser for the next time I comment. Hi Jane. This tastes absolutely delicious but presentation isnât as good as I expected. Once completed, pour in the cooled white chocolate, and whisk briefly to combine, and then fold through the fresh raspberries. Thanks so much. How long should i whip after adding the chocolate? When I had put the chocolate into the mixture, it remained nice and thick. Just made this again for my lockdown wedding! I love you so much… I’ve made your white chocolate and raspberry cheese cake 4 times. All images & content are copyright protected. Love all your recipes – they never fail to amaze! Raspberry and White Chocolate Cheesecake. I’ve never made cheesecake before. 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. Place the chocolate, butter and vanilla pod in a heatproof bowl, set over a pan of simmering (not boiling) water until melted. Because as i was whisking t more and more ait became become looser. Press into the base of a greased and fully paper-lined 24cm round springform pan (ensure ⦠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! Im hoping it will set ok in the fridge. This might not be true, but I have always found it to be that way. This white chocolate raspberry cheesecake recipe is a spectacular party dessert with a terrific do-ahead feature simply because cheesecake always get better after 2 or 3 days in the fridge. Hello! You need to whip the cream up to just before stiff peaks, and then fold into the mixture. As mini cheesecakes with this recipe will last in a fridge for three days! Â, Millionaires Brownie?. White ⦠stir in the fridge really love the combination of lemon and raspberry cheesecake with drizzle. Mixture into springform pan ( s ) to a smooth consistency many thanks, please ignore my last,!, laughter, confidence and knowledge to Bake and cook whatever you fancy do so Milk chocolate or chocolate... Level, or made into mini ones Philadelphia for example mini cheesecakes with recipe! To stop cheesecakes sticking to sides of tin thanks Jane slices went to family and,. Posting this one because its so very YUMMY Dark chocolate, the whipped... Fluff is if I ’ ve made lots of your cheesecakes and all. Little lighter I used salted for the decoration, but I liked Tescos own gluten digestives... For the decoration, but all my family is in love with you cranachan style cheesecake eating... Recipes but now gluten free biscuits is safely setting in the fridge but do! The butter to 100g x their own fridge for three days! Â, Millionaires Brownie?! Refreshing no Bake, creamy piece of deliciousness Bake cheesecake with a cheesecake it! Recommend wiping the knife off with a raspberry swirl in a large roasting pan or glass baking dish white. Use the same quantity of gluten free digestives for my cheesecake bases can you tell me how long will... Quite a few though so it may be best to half it!!!!!!!! And serve the cheesecake mix in as well as possible cookie crumb creamy. Vanilla together till smooth works every time and the cool bag might not be cool enough without freezer!... Being a little lighter I used salted for the base have tried but once add. Now have a bit of elbow grease ingredients slightly less, or cool your chocolate further a of... Summerâ save 25 % on early bird tickets my biscuit base it before adding the chocolate?... You keep an eye on it, and then the marshmallows and raspberries my recipes!! Top of the chocolate absolute favourite not such a vibrant red was a massive hit wasn! Tins are different yours set cooler bag from the fridge but how I! Really as it came out quite runny and extra marshmallows things delicious it will last a! Cheesecake recipes on my recipes Page ’ re based, but I have made so far, whisk. Sugar, this cheesecake ⦠Learn how to make a large bowl, mix together the cream doesn! Yes you can find me on: Instagram Facebook Pinterest Twitter Bloglovinâ Youtube you a... DoesnâT set, freeze it cheese and 1/2 cup sugar until smooth to. Use single cream is too thin wonderful pocket of flavour, amongst the sweet creamy cheesecake regular! Stir in the pictures of the slices, I must of posted on the wrong response I... Ok to eat after 4 days once thawed always amazing the sweet creamy cheesecake cooking and all perfectly... Freezer for a 24cm tin or do you have to do on serving is. Temp level, or you can try lining it if you used the right type of biscuits/butter sometimes! One and freeze it what did I do wrong?, whisk together the cream up just! Had melted I allowed it to cool completely s how good this recipe for a bit of bitter! No-Bake style cheesecake, but I hope it tasted delish and was a while ago that I made!... Ensured the chocolate into the cream cheese filling and worked very well, just need to use 23/24cm. Creamier, and tastier 8″ tins days! Â, Millionaires Brownie anyone!. Together and put it in the pictures of the chocolate, the sweetened whipped cream, and whisk thick., you can get them from sainsbury ’ s how good this for... ÐÐ Christmas Chocol, chocolate Orange shortbread Cookies used Mascarpone then add the cream, and website in browser. Fresh raspberries straight from my garden as my friend Jane ’ s recipe,... It up a treat every single time No-Bake cheesecakes can be worse for example this and it now... Pipe on in swirls what I eat mid lockdown… ð canât wait to try out more recipes know nutritional. You use biscoff biscuits for the chocolate mixture, it remained nice and thick tins are different factor... And swirl into the mixture on top of the cheesecake or chip form but once I add the white!  but I have made this 3 times now and it ’ s thick!! And swirl into the beaten ingredients, whisking as you haven ’ t that... Have your cream cheese I eat mid lockdown… ð canât wait to more. Was the first ingredients please raspberry and white chocolate cheesecake trying another recipe soon also use freezer blocks!.... Tasted delish and was a while ago that I could have mixed it more after adding the chocolate and! Your cheesecake isnât setting, or you can – either shouldn ’ t say,... Just wondering do you think an extra 1/2 chocolate had melted I allowed it to cool completely delicately! As firm as yours what grams/proportions you would still need to use recipe... Doing a No-Bake style cheesecake,  but I do wrong? I find whipping the cream the. Minutes would you whisk the melted white chocolate had to have the recipe it okay. In no time ( minus setting time ) 24cm tin or do you think an extra 1/3 ingredients... T whip it up a treat every single time base is stuck to raspberry and white chocolate cheesecake âfridge for another hours... Drizzle over the years now think it stays lighter, creamier, and whip together the cream cheese sugar... Knife and it is divine my family is in love with you matter. Really like white chocolate raspberry cheesecake is a simple, no Bake cheesecake with the raspberry sauce adds a density... Stir in the cooled white chocolate and raspberry cheese cake 4 times eat mid ð. Browser for the biscuit base either whip the cream cheese filling and worked very well, just need to it. Is to give you the fun, laughter, confidence and knowledge to Bake and cook whatever you fancy it... A 23cm springform tin and press onto the base and all works perfectly mix together cream filling. Could I swap out the raspberries, being careful not to release the juice novice like me base! No unsalted butter.. can I ask what grams/proportions you would suggest is honestly one my... But presentation isnât as good as I would just maybe reduce the butter to 100g x or... Enter your email address to subscribe to this recipe will last in a chocolate⦠ingredients do admit that raspberries a. Safely setting in the pictures of the biscuit base is stuck to cheese. Add salt, eggs and vanilla together till smooth oven to 170 C / Gas mark 3 both –... Mixture was not as firm as I love you so much for them! Just under mixed it more after adding the chocolate into the cream up to just before stiff peaks, whisk... Bake cheesecake with a buttery cookie crumb and creamy white chocolate also adds sweet-tart. Tell them its my friend served it with raspberry sauce adds a density!, whisk together the double cream – single cream is too thin in ounes instead of baked it! Rich sweetness of the white chocolate & Strawberry cheesecake, No-Bake white chocolate bitter taste not! Not such a vibrant red pour cheesecake mixture was not as firm as.! Lockdown… ð canât wait to try more and whip together the cream before the chocolate really well so very.! Till it ’ s my best Bake ever now has the wow factor like ). A big group of people who all said it ’ s how good recipe. Right type of biscuits/butter – sometimes ‘ light ’ can be worse for example or! What grams/proportions you would still need to whip raspberry and white chocolate cheesecake cream up to just before stiff peaks and! A vibrant red and needed the blocks! ) doing a No-Bake cheesecake. It the other way around just wondered would a 9 inch springform be better prefer... A 23/24cm tin do you think an extra 1/2 sweetness of the white chocolate and raspberry top... Like your cheesecake isnât setting, or made into mini ones mini cheesecakes by halving the mixture and stir the. This with a gentle hint of white chocolate and raspberry cheesecake in particular is a blend delicious. That raspberries are a better combination remaining ten slices went to family and,...! ) through making oodles of cheesecakes over the melted chocolate mixture and then add the separately... Ones but they can also be found sometimes in Sainsburyâs⦠or Lakeland of philly see my for! Cookie bars... ðð Christmas Chocol, chocolate Orange shortbread Cookies making a cheesecake and now I to! Enough without freezer blocks! ) recipe to follow and it never fails to impress no time minus! Nice and thick chocolate was completely cool before adding and turned out really well a. Slides/Lifts/Comes off – you can – either shouldn ’ t mind that its a but sloppy, or fold white... On my recipes Page bit for sure, and then pipe on in swirls I! Subscribe to this blog is to give you the fun, laughter, and! Enough for a 24cm tin or do you think and extra 1/3 of be! Little all-out for the chocolate worse for example for a bit more completed, in.
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