No Bake Raspberry And White Chocolate Cheesecake
Ingredients
- 300 grams Digestive Biscuits
- 150 grams Butter
- 250 grams Mascarpone Cheese
- 200 grams Cream Cheese
- 80 grams Icing Sugar
- 250 grams White Chocolate
- 300 milliliters Double Cream
- 1 teaspoon Vanilla Extract
- 250 grams Fresh Raspberries
Directions
Blitz the biscuits in a food processor until fine crumbs, add the butter, and process until combined.
Press the biscuit mixture into the base of a lined springform cake tin and refrigerate while preparing the filling.
Break the white chocolate into chunks and place them in a heatproof bowl.
Melt the white chocolate in the microwave in short bursts, stirring between each burst until smooth.
Set the melted white chocolate aside to cool slightly.
In a bowl or stand mixer, whisk the cream cheeses, icing sugar, and vanilla extract until smooth.
Add the double cream and whisk until stiff peaks form, then mix in the melted white chocolate until fully incorporated.
Gently fold in the raspberries, then pour the cheesecake mixture over the biscuit base and smooth the top.
Chill the cheesecake in the refrigerator for 6-7 hours or overnight.
Before serving, whisk the double cream and icing sugar together, then pipe swirls onto the top of the cake.
Garnish with fresh raspberries and a drizzle of melted white chocolate.
Frequently Asked Questions
How far in advance can I make this No Bake Raspberry and White Chocolate Cheesecake?
Since this is a no-bake recipe requiring a long chill time, it's best made the day before serving. The total chilling time, including setting the base and the filling, is around 6 hours and 30 minutes. It can be stored covered in the refrigerator for up to 3 days.
What can I use instead of Mascarpone cheese in this cheesecake recipe?
If you don't have Mascarpone, you can substitute it with an equal amount of full-fat cream cheese for a similar creamy texture. Be sure the cream cheese is at room temperature before whipping it with the other ingredients to ensure a smooth filling.
My white chocolate looks grainy after melting; how can I fix the cheesecake filling?
Graininess often happens if the white chocolate overheats or seizes. To fix it, gently whisk in a tablespoon of warm double cream until the mixture smooths out before folding it into the mascarpone and cream cheese base.
