Serves 1
Directions
- 1Add melted butter to crushed biscuits.
- 2Mix the crushed biscuits and melted butter until combined.
- 3Press the biscuit mixture into a springform pan, pushing slightly up the sides.
- 4Spread the plain cheesecake mixture over the biscuit base, reserving some for garnish.
- 5Drizzle raspberry syrup in lines over the plain cheesecake mixture.
- 6Create a pattern by dragging a toothpick through the raspberry syrup.
- 7Spread the raspberry cheesecake mixture on top.
- 8Pour white chocolate ganache over the raspberry cheesecake layer.
- 9Add dots of raspberry syrup on top of the ganache.
- 10Swirl the raspberry syrup dots into the ganache to create a marble effect.
- 11Slice the cheesecake into individual servings.
- 12Pipe whipped cream on each slice.
- 13Garnish with fresh raspberries and mint leaves.
Ingredients
- 180 g Maria biscuits
- 160 g unsalted butter
- 200 g frozen raspberries
- 75 g granulated sugar
- 150 g white chocolate (melted, room temp)
- 250 g mascarpone cheese (room temp)
- 200 g cream cheese (room temp)
- 400 ml cold heavy cream
- 16 g whipping cream stabilizer
- 35 g powdered sugar
- 8 g vanilla sugar
- 45 ml unwhipped cream
- 100 g white chocolate
- Whipped cream
- fresh raspberries
- mint leaves
Equipment
bowlspatulaspringform panpiping bagsievespoontoothpickknife
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