raspberry white chocolate cheesecake
Serves 1
Directions
- 1Add melted butter to crushed biscuits.
- 2Add melted butter to crushed biscuits.
- 3Add melted butter to crushed biscuits.
- 4Mix the crushed biscuits and melted butter until combined.
- 5Mix the crushed biscuits and melted butter until combined.
- 6Mix the crushed biscuits and melted butter until combined.
- 7Press the biscuit mixture into a springform pan, pushing slightly up the sides.
- 8Press the biscuit mixture into a springform pan, pushing slightly up the sides.
- 9Press the biscuit mixture into a springform pan, pushing slightly up the sides.
- 10Spread the plain cheesecake mixture over the biscuit base, reserving some for garnish.
- 11Spread the plain cheesecake mixture over the biscuit base, reserving some for garnish.
- 12Spread the plain cheesecake mixture over the biscuit base, reserving some for garnish.
- 13Drizzle raspberry syrup in lines over the plain cheesecake mixture.
- 14Drizzle raspberry syrup in lines over the plain cheesecake mixture.
- 15Drizzle raspberry syrup in lines over the plain cheesecake mixture.
- 16Create a pattern by dragging a toothpick through the raspberry syrup.
- 17Create a pattern by dragging a toothpick through the raspberry syrup.
- 18Create a pattern by dragging a toothpick through the raspberry syrup.
- 19Spread the raspberry cheesecake mixture on top.
- 20Spread the raspberry cheesecake mixture on top.
- 21Spread the raspberry cheesecake mixture on top.
- 22Pour white chocolate ganache over the raspberry cheesecake layer.
- 23Pour white chocolate ganache over the raspberry cheesecake layer.
- 24Pour white chocolate ganache over the raspberry cheesecake layer.
- 25Add dots of raspberry syrup on top of the ganache.
- 26Add dots of raspberry syrup on top of the ganache.
- 27Add dots of raspberry syrup on top of the ganache.
- 28Swirl the raspberry syrup dots into the ganache to create a marble effect.
- 29Swirl the raspberry syrup dots into the ganache to create a marble effect.
- 30Swirl the raspberry syrup dots into the ganache to create a marble effect.
- 31Slice the cheesecake into individual servings.
- 32Slice the cheesecake into individual servings.
- 33Slice the cheesecake into individual servings.
- 34Pipe whipped cream on each slice.
- 35Pipe whipped cream on each slice.
- 36Pipe whipped cream on each slice.
- 37Garnish with fresh raspberries and mint leaves.
- 38Garnish with fresh raspberries and mint leaves.
- 39Garnish with fresh raspberries and mint leaves.
Ingredients
- 180 g Maria biscuits
- 180 g Maria biscuits
- 180 g Maria biscuits
- 160 g unsalted butter
- 160 g unsalted butter
- 160 g unsalted butter
- 200 g frozen raspberries
- 200 g frozen raspberries
- 200 g frozen raspberries
- 75 g granulated sugar
- 75 g granulated sugar
- 75 g granulated sugar
- 150 g white chocolate (melted, room temp)
- 150 g white chocolate (melted, room temp)
- 150 g white chocolate (melted, room temp)
- 250 g mascarpone cheese (room temp)
- 250 g mascarpone cheese (room temp)
- 250 g mascarpone cheese (room temp)
- 200 g cream cheese (room temp)
- 200 g cream cheese (room temp)
- 200 g cream cheese (room temp)
- 400 ml cold heavy cream
- 400 ml cold heavy cream
- 400 ml cold heavy cream
- 16 g whipping cream stabilizer
- 16 g whipping cream stabilizer
- 16 g whipping cream stabilizer
- 35 g powdered sugar
- 35 g powdered sugar
- 35 g powdered sugar
- 8 g vanilla sugar
- 8 g vanilla sugar
- 8 g vanilla sugar
- 45 ml unwhipped cream
- 45 ml unwhipped cream
- 45 ml unwhipped cream
- 100 g white chocolate
- 100 g white chocolate
- 100 g white chocolate
- Whipped cream
- Whipped cream
- Whipped cream
- fresh raspberries
- fresh raspberries
- fresh raspberries
- mint leaves
- mint leaves
- mint leaves
Equipment
bowlspatulaspringform panpiping bagsievespoontoothpickknife