For the Biscuit base
- 120g / 4.2 oz wheatmeal biscuits (approx. 8 biscuits)
- 12g / 0.4 oz granulated sugar (large pinch)
- 50g / 1.8 oz unsalted soft butter
For the filling
- 66g / 2.4oz sugar
- 140ml / 5 fl oz whipping cream
- 200g / 7oz soft cream cheese (full fat)
- 160g / 6oz white chocolate
- approx 20 fresh raspberries
- fresh raspberries to serve
- powdered sugar to decorate
This really is a lovely no bake cheesecake. Very simple to make but tastes so silky smooth and yummy. It is made with white chocolate and fresh raspberries, such a great combination that you’ll love to share with family and friends.
Pressing the raspberries through a sieve will give you enough fresh raspberry juice to add a touch of decoration to the top of each cheesecake, leaving a few left over to serve with your dessert.
The swirl of raspberry juice on the top of the cheesecake looks so clever but is so easy to do. It is also important to use full fat cream cheese as this will help with the blending and setting process.
Makes 4 servings using four 8cm, 3 inch steel chef rings.
(To make more, simply multiply up your ingredients for the number of individual servings you need).
Make the biscuit base
Place each steel ring onto a baking tray lined with parchment paper.
Gradually melt the butter in a saucepan over a low heat.
In a food processor combine the biscuits with the sugar and pulse till crumbed. Pour in the melted butter and pulse again till everything is mixed.
Carefully tip approximately 2 heaped tablespoons of crumb into each steel ring pressing down so you get a solid base.
Transfer to the fridge and leave to chill for 20 minutes.
Make the filling
Break the white chocolate into pieces and place into a glass bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the hot water.
Leave to slowly melt.
In another bowl whisk the cream and sugar until dissolved. Fold in the cream cheese to combine. Pour in the melted chocolate and fold thoroughly till everything is mixed.
Pour this mixture on top of the set biscuit bases.
In a sieve over a small bowl, crush the raspberries so you get the juices dripping through into the bowl leaving the seeds behind in the sieve. Discard these pips as you won’t need them.
Carefully spoon blobs of the raspberry sauce over each cheesecake and using the point of a knife, swirl the raspberry sauce to decorate the cheesecake top.
Place in a fridge to set overnight or at least 4 hours.
Run a knife under some hot water and dry, then slip it down the side of the steel ring to help release the cheesecake. Slide the steel ring up to release the cheesecake, slide onto a serving plate and decorate with fresh raspberries and a dusting of powdered sugar.