Raspberry White Chocolate Cheesecake

Serves 1
instagram.com

Directions

  1. 1Melt butter.
  2. 2Melt butter.
  3. 3Melt butter.
  4. 4Finely crush biscuits and mix with butter.
  5. 5Finely crush biscuits and mix with butter.
  6. 6Finely crush biscuits and mix with butter.
  7. 7Press into a parchment-lined springform pan, pushing slightly up the sides. Chill.
  8. 8Press into a parchment-lined springform pan, pushing slightly up the sides. Chill.
  9. 9Press into a parchment-lined springform pan, pushing slightly up the sides. Chill.
  10. 10Boil raspberries and sugar (7–10 min), stirring.
  11. 11Boil raspberries and sugar (7–10 min), stirring.
  12. 12Boil raspberries and sugar (7–10 min), stirring.
  13. 13Strain through a sieve, discarding seeds. Pour syrup into a piping bag.
  14. 14Strain through a sieve, discarding seeds. Pour syrup into a piping bag.
  15. 15Strain through a sieve, discarding seeds. Pour syrup into a piping bag.
  16. 16Beat mascarpone, stabilizer, powdered sugar, and vanilla sugar (1 min).
  17. 17Beat mascarpone, stabilizer, powdered sugar, and vanilla sugar (1 min).
  18. 18Beat mascarpone, stabilizer, powdered sugar, and vanilla sugar (1 min).
  19. 19Add melted white chocolate, then cream cheese, mixing well.
  20. 20Add melted white chocolate, then cream cheese, mixing well.
  21. 21Add melted white chocolate, then cream cheese, mixing well.
  22. 22Gradually add cold cream until mixture thickens.
  23. 23Gradually add cold cream until mixture thickens.
  24. 24Gradually add cold cream until mixture thickens.
  25. 25Divide into two bowls. Add 35g (or to taste) raspberry syrup to one half.
  26. 26Divide into two bowls. Add 35g (or to taste) raspberry syrup to one half.
  27. 27Divide into two bowls. Add 35g (or to taste) raspberry syrup to one half.
  28. 28Spread plain cheesecake mixture over base. Reserve a bit for garnish.
  29. 29Spread plain cheesecake mixture over base. Reserve a bit for garnish.
  30. 30Spread plain cheesecake mixture over base. Reserve a bit for garnish.
  31. 31Drizzle raspberry syrup, then layer the raspberry cheesecake mixture.
  32. 32Drizzle raspberry syrup, then layer the raspberry cheesecake mixture.
  33. 33Drizzle raspberry syrup, then layer the raspberry cheesecake mixture.
  34. 34Chill while making ganache.
  35. 35Chill while making ganache.
  36. 36Chill while making ganache.
  37. 37Heat cream until just boiling, pour over white chocolate, wait 1 min, then stir smooth.
  38. 38Heat cream until just boiling, pour over white chocolate, wait 1 min, then stir smooth.
  39. 39Heat cream until just boiling, pour over white chocolate, wait 1 min, then stir smooth.
  40. 40Spread on cheesecake. Add syrup swirls and create a marble effect with a toothpick.
  41. 41Spread on cheesecake. Add syrup swirls and create a marble effect with a toothpick.
  42. 42Spread on cheesecake. Add syrup swirls and create a marble effect with a toothpick.
  43. 43Cover and refrigerate overnight.
  44. 44Cover and refrigerate overnight.
  45. 45Cover and refrigerate overnight.
  46. 46Slice and garnish with whipped cream, raspberries, and mint.
  47. 47Slice and garnish with whipped cream, raspberries, and mint.
  48. 48Slice and garnish with whipped cream, raspberries, and mint.

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
  • 150 g white chocolate
  • 150 g white chocolate
  • 250 g mascarpone cheese
  • 250 g mascarpone cheese
  • 250 g mascarpone cheese
  • 200 g cream cheese
  • 200 g cream cheese
  • 200 g cream cheese
  • 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 panparchment papersievepiping bagtoothpick