NO BAKE RASPBERRY CHEESECAKE WITH WHITE CHOCOLATE
Serves 1
Directions
- 1Melt 150 grams of white chocolate using a double boiler and let it come to room temperature.
- 2Melt the butter over low heat in a saucepan.
- 3Grind the Maria biscuits finely using a food processor.
- 4Add the melted butter and mix until smooth.
- 5Take a springform pan or baking pan and line it with parchment paper.
- 6Spread the cookie dough evenly over the bottom and press firmly using the bottom of a spoon, extending to the sides.
- 7Place the baking pan with the cookie dough briefly in the refrigerator.
- 8Place the raspberries and sugar in a skillet over medium-high heat and bring to a boil for 7-10 minutes.
- 9Stir regularly.
- 10Take a bowl and place a sieve over it.
- 11Pour the raspberry mixture through the sieve and press it well with a spatula or spoon to leave the seeds behind.
- 12Then pour the raspberry syrup into a piping bag.
- 13Put the mascarpone cheese, whipping stabilizer, powdered sugar, and vanilla sugar in a deep bowl.
- 14Mix for 1 minute until combined.
- 15Gradually add the cooled melted white chocolate and mix well.
- 16Then add the cream cheese and mix again.
- 17Slowly add the whipped cream and mix until the mixture stiffens.
- 18Divide the cheesecake mixture evenly between 2 bowls.
- 19Add some of the raspberry syrup to one of the bowls with cheesecake mixture.
- 20Spread the white cheesecake mixture evenly over the baking pan.
- 21Reserve a bit of the white cheesecake mixture for garnish and put it in a piping bag with a nozzle (store in the refrigerator).
- 22Pipe some raspberry syrup over the white cheesecake mixture and spread the raspberry mixture evenly over it.
- 23Bring the heavy cream almost to a boil.
- 24Add the pieces of white chocolate and let it sit for 1 minute.
- 25Then mix until smooth.
- 26Spread the white chocolate ganache evenly over the cheesecake.
- 27Pipe some raspberry syrup on top and use a toothpick to create a marble pattern.
- 28Cover the raspberry cheesecake and refrigerate to set, preferably overnight.
- 29Cut the raspberry cheesecake into slices.
- 30If desired, garnish with a dollop of cream, fresh raspberries, and mint leaves.
Ingredients
- 180 gr Maria biscuits
- 160 gr unsalted butter
- 200 gr raspberries (frozen)
- 75 gr granulated sugar
- 150 gr white chocolate
- 250 gr mascarpone cheese
- 16 gr whipping cream stabilizer
- 35 gr powdered sugar
- 8 gr vanilla sugar
- 200 gr cream cheese
- 400 ml heavy cream
- 45 ml unwhipped cream
- 100 gr white chocolate
- cream
- raspberries
- mint leaves
Equipment
food processorspringform panbaking panparchment paperskilletbowlsievespatulapiping bagdeep bowlnozzletoothpick
Tips
- Make sure the mascarpone cheese, cream cheese, and melted white chocolate are at room temperature, but the whipped cream is cold.
- Adjust the amount of raspberry syrup to the cheesecake mixture according to your taste.
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