NO BAKE RASPBERRY CHEESECAKE WITH WHITE CHOCOLATE

Serves 1
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Directions

  1. 1Melt 150 grams of white chocolate using a double boiler and let it come to room temperature.
  2. 2Melt 150 grams of white chocolate using a double boiler and let it come to room temperature.
  3. 3Melt 150 grams of white chocolate using a double boiler and let it come to room temperature.
  4. 4Melt the butter over low heat in a saucepan.
  5. 5Melt the butter over low heat in a saucepan.
  6. 6Melt the butter over low heat in a saucepan.
  7. 7Grind the Maria biscuits finely using a food processor.
  8. 8Grind the Maria biscuits finely using a food processor.
  9. 9Grind the Maria biscuits finely using a food processor.
  10. 10Add the melted butter and mix until smooth.
  11. 11Add the melted butter and mix until smooth.
  12. 12Add the melted butter and mix until smooth.
  13. 13Take a springform pan or baking pan and line it with parchment paper.
  14. 14Take a springform pan or baking pan and line it with parchment paper.
  15. 15Take a springform pan or baking pan and line it with parchment paper.
  16. 16Spread the cookie dough evenly over the bottom and press firmly using the bottom of a spoon, extending to the sides.
  17. 17Spread the cookie dough evenly over the bottom and press firmly using the bottom of a spoon, extending to the sides.
  18. 18Spread the cookie dough evenly over the bottom and press firmly using the bottom of a spoon, extending to the sides.
  19. 19Place the baking pan with the cookie dough briefly in the refrigerator.
  20. 20Place the baking pan with the cookie dough briefly in the refrigerator.
  21. 21Place the baking pan with the cookie dough briefly in the refrigerator.
  22. 22Place the raspberries and sugar in a skillet over medium-high heat and bring to a boil for 7-10 minutes.
  23. 23Place the raspberries and sugar in a skillet over medium-high heat and bring to a boil for 7-10 minutes.
  24. 24Place the raspberries and sugar in a skillet over medium-high heat and bring to a boil for 7-10 minutes.
  25. 25Stir regularly.
  26. 26Stir regularly.
  27. 27Stir regularly.
  28. 28Take a bowl and place a sieve over it.
  29. 29Take a bowl and place a sieve over it.
  30. 30Take a bowl and place a sieve over it.
  31. 31Pour the raspberry mixture through the sieve and press it well with a spatula or spoon to leave the seeds behind.
  32. 32Pour the raspberry mixture through the sieve and press it well with a spatula or spoon to leave the seeds behind.
  33. 33Pour the raspberry mixture through the sieve and press it well with a spatula or spoon to leave the seeds behind.
  34. 34Then pour the raspberry syrup into a piping bag.
  35. 35Then pour the raspberry syrup into a piping bag.
  36. 36Then pour the raspberry syrup into a piping bag.
  37. 37Put the mascarpone cheese, whipping stabilizer, powdered sugar, and vanilla sugar in a deep bowl.
  38. 38Put the mascarpone cheese, whipping stabilizer, powdered sugar, and vanilla sugar in a deep bowl.
  39. 39Put the mascarpone cheese, whipping stabilizer, powdered sugar, and vanilla sugar in a deep bowl.
  40. 40Mix for 1 minute until combined.
  41. 41Mix for 1 minute until combined.
  42. 42Mix for 1 minute until combined.
  43. 43Gradually add the cooled melted white chocolate and mix well.
  44. 44Gradually add the cooled melted white chocolate and mix well.
  45. 45Gradually add the cooled melted white chocolate and mix well.
  46. 46Then add the cream cheese and mix again.
  47. 47Then add the cream cheese and mix again.
  48. 48Then add the cream cheese and mix again.
  49. 49Slowly add the whipped cream and mix until the mixture stiffens.
  50. 50Slowly add the whipped cream and mix until the mixture stiffens.
  51. 51Slowly add the whipped cream and mix until the mixture stiffens.
  52. 52Divide the cheesecake mixture evenly between 2 bowls.
  53. 53Divide the cheesecake mixture evenly between 2 bowls.
  54. 54Divide the cheesecake mixture evenly between 2 bowls.
  55. 55Add some of the raspberry syrup to one of the bowls with cheesecake mixture.
  56. 56Add some of the raspberry syrup to one of the bowls with cheesecake mixture.
  57. 57Add some of the raspberry syrup to one of the bowls with cheesecake mixture.
  58. 58Spread the white cheesecake mixture evenly over the baking pan.
  59. 59Spread the white cheesecake mixture evenly over the baking pan.
  60. 60Spread the white cheesecake mixture evenly over the baking pan.
  61. 61Reserve a bit of the white cheesecake mixture for garnish and put it in a piping bag with a nozzle (store in the refrigerator).
  62. 62Reserve a bit of the white cheesecake mixture for garnish and put it in a piping bag with a nozzle (store in the refrigerator).
  63. 63Reserve a bit of the white cheesecake mixture for garnish and put it in a piping bag with a nozzle (store in the refrigerator).
  64. 64Pipe some raspberry syrup over the white cheesecake mixture and spread the raspberry mixture evenly over it.
  65. 65Pipe some raspberry syrup over the white cheesecake mixture and spread the raspberry mixture evenly over it.
  66. 66Pipe some raspberry syrup over the white cheesecake mixture and spread the raspberry mixture evenly over it.
  67. 67Bring the heavy cream almost to a boil.
  68. 68Bring the heavy cream almost to a boil.
  69. 69Bring the heavy cream almost to a boil.
  70. 70Add the pieces of white chocolate and let it sit for 1 minute.
  71. 71Add the pieces of white chocolate and let it sit for 1 minute.
  72. 72Add the pieces of white chocolate and let it sit for 1 minute.
  73. 73Then mix until smooth.
  74. 74Then mix until smooth.
  75. 75Then mix until smooth.
  76. 76Spread the white chocolate ganache evenly over the cheesecake.
  77. 77Spread the white chocolate ganache evenly over the cheesecake.
  78. 78Spread the white chocolate ganache evenly over the cheesecake.
  79. 79Pipe some raspberry syrup on top and use a toothpick to create a marble pattern.
  80. 80Pipe some raspberry syrup on top and use a toothpick to create a marble pattern.
  81. 81Pipe some raspberry syrup on top and use a toothpick to create a marble pattern.
  82. 82Cover the raspberry cheesecake and refrigerate to set, preferably overnight.
  83. 83Cover the raspberry cheesecake and refrigerate to set, preferably overnight.
  84. 84Cover the raspberry cheesecake and refrigerate to set, preferably overnight.
  85. 85Cut the raspberry cheesecake into slices.
  86. 86Cut the raspberry cheesecake into slices.
  87. 87Cut the raspberry cheesecake into slices.
  88. 88If desired, garnish with a dollop of cream, fresh raspberries, and mint leaves.
  89. 89If desired, garnish with a dollop of cream, fresh raspberries, and mint leaves.
  90. 90If desired, garnish with a dollop of cream, fresh raspberries, and mint leaves.

Ingredients

  • 180 gr Maria biscuits
  • 180 gr Maria biscuits
  • 180 gr Maria biscuits
  • 160 gr unsalted butter
  • 160 gr unsalted butter
  • 160 gr unsalted butter
  • 200 gr raspberries (frozen)
  • 200 gr raspberries (frozen)
  • 200 gr raspberries (frozen)
  • 75 gr granulated sugar
  • 75 gr granulated sugar
  • 75 gr granulated sugar
  • 150 gr white chocolate
  • 150 gr white chocolate
  • 150 gr white chocolate
  • 250 gr mascarpone cheese
  • 250 gr mascarpone cheese
  • 250 gr mascarpone cheese
  • 16 gr whipping cream stabilizer
  • 16 gr whipping cream stabilizer
  • 16 gr whipping cream stabilizer
  • 35 gr powdered sugar
  • 35 gr powdered sugar
  • 35 gr powdered sugar
  • 8 gr vanilla sugar
  • 8 gr vanilla sugar
  • 8 gr vanilla sugar
  • 200 gr cream cheese
  • 200 gr cream cheese
  • 200 gr cream cheese
  • 400 ml heavy cream
  • 400 ml heavy cream
  • 400 ml heavy cream
  • 45 ml unwhipped cream
  • 45 ml unwhipped cream
  • 45 ml unwhipped cream
  • 100 gr white chocolate
  • 100 gr white chocolate
  • 100 gr white chocolate
  • cream
  • cream
  • cream
  • raspberries
  • raspberries
  • raspberries
  • mint leaves
  • mint leaves
  • 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.