x. Hi Jane x, My first time ever making a cheesecake (I now have a new hobby thanks to quarantine!) To me, I love the combination of White Chocolate and Strawberries together, but I do admit that Raspberries are a better combination. All images & content are copyright protected. My friend served it with raspberry sauce made from crushed raspberries and icing sugar. Putting the raspberries on top of the cheesecake instead of baked inside it keeps the raspberries fresh and vibrant. Yes! So how many minutes would you whisk the cream cheese with icing sugar? I think all my family is in love with you! Do you have any tips or tricks for this pls thanks. Bloglovin’ So glad you liked it – and yes I’m sure that would work if they are drained x. BBC Good Food Show Summer Save 25% on early bird tickets. POUR the filling into the prepared base. You can do it either way! Hi Jane So I adore the combination of White Chocolate and Raspberry together… because its an absolute dream. x. Obviously some tins are different depths, but all my mixes perfectly fit my 8″ tins! Once completed, pour in the cooled white chocolate, and whisk briefly to combine, and then fold through the fresh raspberries. Well written instructions and a good recipe for a cheesecake novice like me. Yes they do – and timings can definitely vary, but I usually say take it out the night before you want it and keep in the fridge as it shouldn’t be left at room temp! I’ve got baked ones but they have a bit of a bitter taste and not such a vibrant red. Break the chocolate into a glass bowl, then put it over a pan of just simmering … I’ve made this a few times now and like all your recipes it works every time and it’s always amazing! I’ll be back to try out more recipes. I’m not sure what raspberry fluff is if I’m honest, sorry! You could certainly give it a go, but because its not baked, they might ooze some liquid through thawing! Apologies. 😍🍫 I know its, Salted Caramel Pretzel Cupcakes! You can find me on: x. It's packed with Fresh Raspberries straight from my garden! I had to use frozen raspberries as I was unable to get any fresh, I was worried theyau prevent it setting but it was fine. Tip: Whip the cream separately until its thick (like icing). Once set, decorate. Instagram Also any tips to stop cheesecakes sticking to sides of tin thanks Jane. The raspberry sauce adds a sweet-tart contrast to the rich sweetness of the white chocolate. Honestly it works both ways – I just filmed it the other way around. I realise my recipes are quite ‘large’ so if you’re only a small family, or theres only a couple of you, then you can easily make these into jars, or even small sized ones. Mascarpone definitely has a different thickness and makeup to other soft cheeses, so it may be better to make sure the mascarpone is at room temperature, and whip the cream separately and fold it through instead and see if that helps you? Hi, I tried this today and i had it at a good thick consistency before adding the melted chocolate but after adding the chocolate i couldnt get it as thick again. I obviously go a little all-out for the decoration, but its all optional. To prepare the glaze melt together the cream and white chocolate in a bowl over a pan of boiling water, then pour the mixture onto the set cheesecake. This recipe will last in a fridge for three days!Â, Millionaires Brownie anyone?! Decorate with a few whole raspberries. Member recipes are not tested in the GoodFood kitchen. I’ve mixed it all together and put it in the fridge but how do I stop this happening next time? Hi Jane. However, once the chocolate had melted I allowed it to cool completely. A delicately flavored white chocolate cheesecake with a raspberry swirl in a chocolate… To Serve: Thank you ( i am using a stand mixer) 🙂, The chocolate could naturally have melted the mixture slightly if it was a smidge too hot, but it would be obvious if there was a massive issue – such as if it was a very liquidy mix! So 500g of mascapone instead of 500g of philly? ❤️😍 Pretze, Christmas Cookie bars... 😍🎄 Christmas Chocol, Chocolate Orange Shortbread Cookies! If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. Please see my disclosure for more details!*. You can leave it out if you find it less sweet – or if you typically use mascarpone you can use regular soft cream cheese as it has a tarter flavour! I refroze the leftovers and they were delicious! Can you suggest an alternative please? Crush your gluten free digestives. Raspberry & White Chocolate Cheesecake - A refreshing No Bake Cheesecake with a gentle hint of white chocolate. As you can see in the pictures of the slices, you can see the fresh raspberries throughout. Fab recipe. I’ve never made cheesecake before. 175g (6oz) white chocolate, finely chopped; 350g (12oz) fresh or frozen (and defrosted) raspberries; … If I were to make this again but wanted to make half the amount, would you recommended just halving the ingredients and using a smaller tin? If your in the uk you can get them from sainsbury’s. Huge thanks- my Christmas dinner now has the wow factor. Anothed great recipe. Thanks! I obviously can’t resist doing a No-Bake style cheesecake, as I just find them the best thing ever. If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. gently stir in the raspberries, being careful not to release the juice. Fold through the cream, and then the marshmallows and raspberries. Facebook Only thing is my biscuit base is stuck to the tin, what did I do wrong?! Add springform pan(s) to a large roasting pan or glass baking dish. You can whip the cream separately, but you would still need to use double cream – single cream is too thin. I also used a manual/ regular whisk for the cream cheese filling and worked very well, just need a bit of elbow grease! I made this and followed your exact instructions, however the cheesecake mixture was not as firm as yours. Do you have any suggestions pls? How long should i whip after adding the chocolate? They create a wonderful pocket of flavour, amongst the sweet creamy cheesecake. Hi Jane, I had this cheesecake at a friends house and had to have the recipe. Jane.. No matter how hard I try, I can never get the sides smooooth! When I had put the chocolate into the mixture, it remained nice and thick. The cheesecake set beautifully, my husband and I had a slice each for our dessert after our Sunday lunch served with double cream, it was delicious. I’ll be doing the same. Just made this again for my lockdown wedding! ❤️🎄 Chocolatey &, No-Bake White Chocolate & Strawberry Cheesecake, No-Bake White Chocolate & Strawberry Cheesecake,Â. Watch some of my videos for examples. Hello, I tell them its my friend Jane’s recipe. Your cake looks good but the ingerdiens needs to in ounes instead of grams. Choose the type of message you'd like to post, Overnight in the fridge to set for best results, 600 grams White Chocolate, broken into pieces for the Filling, 1 punnet Fresh Raspberries for the Filling, 0.5 each Vanilla Pod (1/2 pod) for the Filling, 75 grams Butter (Melted) for the Bisciut Base, 75 grams Digestive Biscuits, crushed for the biscuit Base, 75 grams Gingernut Biscuits, crushed for the biscuit Base. The mixture splits evenly and easily. This was the first cheesecake I ever made and noone believed me, that’s how good this recipe is! Hi jane. Because as i was whisking t more and more ait became become looser. Love all your recipes – they never fail to amaze! I tried your white chocolate and raspberry cheesecake and it is safely setting in the fridge. Creamy white chocolate and fresh raspberry cheesecake chilled and set on a dark chocolate biscuit base is perfect for when you’re entertaining – it’s a proper grown-ups … (C) 2020 - Jane's Patisserie. First time making a cheesecake and now I want to make another! Ingredients. Thanks for the fab recipes 🙂. Thank you so much. Thanks Your recipes are my favourite and always check your recipes first before going elsewhere. Otherwise online… x, I ve made lots of your cheesecakes and they all turn out delicious. Would an extra 1/3 of ingredients be enough for a 24cm tin or do you think an extra 1/2? I was afraid of over whipping. But honestly, I’m glad I am posting this one because its SO VERY YUMMY. As mentioned in the reply to Lisa, it may just be that it wasn’t whipped enough, or you can fold the chocolate through instead. Mix the crushed biscuits with melted butter and tip mixture into a lined 20cm springform cake tin and smooth down with the back of a metal spoon. I find whipping the cream separately doesn’t set as well for me, so each to their own! I’ve tried loads of your recipes and they always turn out absolutely perfect and absolutely delicious but im wondering could i use raspberry fluff instead of raspberry. This tastes absolutely delicious but presentation isn’t as good as I expected. Hiya! Oh dear, I must of posted on the wrong recipe! So I would stick it in the freezer for a bit for sure, and also use freezer blocks on the journey. Thanks for this one, Jane! You didn’t whip it enough, you just need to whip it up a bit more! Thanks. I am planning to make it again this weekend as my friend is coming!!! I buy my freeze dried raspberries in Waitrose, but they can also be found sometimes in Sainsbury’s… or Lakeland! Thanks so much. In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together till smooth. Your cheesecake recipes are amazing ! You can also just make a large one and freeze it. I just find it a bit sweet. It’s hard to say really as it was a while ago that I made it!! Thank you x, Can you use biscoff biscuits for the base? One good tip is to push the mix into the sides of the tin, and then fill in the rest and even it out! Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl. Pinterest Many thanks, Please ignore my last comment, was reading the wrong response. If I was using frozen I would personally let them thaw a bit and drain off any liquid, as it could potentially cause a problem! I then add some fresh Raspberries for each swirl, and then I sprinkle on some Freeze Dried Raspberries! Or an extra 1/2? If I were to use a 23/24cm tin do you think and extra 1/3 all the ingredients would be enough? 2.5 hours is a long time and the cool bag might not be cool enough without freezer blocks! This recipe is obviously very similar to my No-Bake White Chocolate & Strawberry Cheesecake, but I don’t mind that. I whipped up the white chocolate when it was almost all melted and let it cool until it was body temp before I added it. You say to whisk until his steak. Hello! This is a show stopping wow! X. Hello, does it matter if I use white chocolate in bar or chip form? gently stir in the raspberries, being careful not to release the juice. Thanks so much, Hey! Thank yo! I was wondering if I could combine this recipe with the raspberry and lemon cheesecake recipe? I love you so much… I’ve made your white chocolate and raspberry cheese cake 4 times. Would this work ok?? Could I swap the white choc for milk choc as I love that combo too? Pour any remaining white … Amazing. The remaining ten slices went to family and friends, nothing but good feedback from all. If it still doesn’t set, freeze it and have an Ice Cream Cheesecake! This white chocolate raspberry cheesecake recipe is a spectacular party dessert with a terrific do-ahead feature simply because cheesecake always get better after 2 or 3 days in the fridge. I used Biscoff biscuits for the base (divine) and crushed up in a bowl using a bottle of wine (no baking equipment I’m afraid!) Enter your email address to subscribe to this blog and receive notifications of new posts by email. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours. I place mine in a sandwich bag and hit them … Thank you. Can I use hobnobs not digestives? This White Chocolate Raspberry Cheesecake Recipe is the perfect twist on your favorite cheesecake dessert. Can I ask why your recipe says to add the cream before the chocolate but your YouTube video says to add the chocolate first? Yes you can – I would just maybe reduce the butter to 100g x. Your recipes- OMG delicious! You need to whip the cream up to just before stiff peaks, and then fold into the mixture. Xx, Yeah! First time I’ve tried making a cheesecake and it was delicious and worked really well. You can use either Philadelphia for example, or you can use Mascarpone.. but either way it just has to be full fat. I would definitely make it again but with cream cheese . I’m Jane, a food writer, photographer and blogger. Yes you can! Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted – leave to cool whilst doing the rest. I actually wanted to mix the lemon and raspberry cheesecake with the raspberry and white chocolate cheesecake recipe. If it softened it it might have still been a little too hot for it, but usually chocolate helps a cheesecake set x, Hi! Fold in the whipped cream. Can this cheesecake be made in individual shots? Ice cream cheesecake should be nice. To assemble the cheesecake, scatter half the raspberries over the biscuit base and pour half the … It works better then any other sugar because its so fine it dissolves. Tip the biscuits into a 8″/20cm Deep Springform Tin and press down firmly. & white chocolate. Slice and serve the cheesecake with a drizzle of sauce and extra marshmallows. Skip the raspberries and glaze altogether, or just skip … Pour cheesecake mixture into springform pan(s). Can you use half Philadelphia and half mascarpone? I love this cheesecake and it is always a hit! Thankyou. Enjoy! To make a little lighter I used shortbread for the base and all works perfectly. This smooth and creamy cheesecake is delicious: the digestive biscuits and white chocolate give sweetness, while the raspberry coulis provides a lovely sharp contrast, in colour as well as taste. COMBINE the biscuit crumbs and butter. Drizzle over the melted white chocolate, and whip together the double cream and icing sugar and then pipe on in swirls! Add melted white chocolate and mix together. Hi, A No-Bake White Chocolate and Fresh Raspberry Cheesecake with a Buttery Biscuit Base, White Chocolate & Raspberry … Thank you 😊. Gingerbread Blondies! I ensured the chocolate was completely cool before adding and turned out really well. I’ve made this 3 times now and it never fails to impress. The addition of Icing Sugar is optional, but I do prefer it. Preheat oven to 170 C / Gas mark 3. Do not use my images without prior permission. Family loved it , I found it slightly to sweet but it’s a personal choice . In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency. I whisk the melted white chocolate along with the cheese mixture and then add the whipped cream to the cheese mix. Learn how your comment data is processed. I’ve mentioned before how some of my recipes will be similar to others because its what people search for and the specifics that help them find my recipes. I have made this today but cannot get freeze dried raspberries anywhere. Also made this as mini cheesecakes by halving the mixture and it worked just as well!! x. Hi Jane. I usually say 3 months maximum for most desserts, but only ever keep them in about a month personally, and no it’s three days as mentioned in the recipe x, Hi, I have just made your white chocolate and raspberry cheesecake, I think I over mixed it…help…anything I can do it save it. You are now my go-to! Yeah I think adding some lemon to this would be delicious! Just realised I’ve no unsalted butter.. can I used salted for the biscuit base? I dont have a lot of baking equipment but I managed fine with a potato masher and a rolling pin to crush the biscuit, and a hand held mixer for whipping up. I won’t say timings, as all mixers and bakers are different. Hey I just made this. Xx, Ah yay! But its something that you can also look into a baked cheesecake style if you prefer.. but to get the true taste of the White Chocolate and Raspberry together I think No-Bake is best. Making this today! I tend to prefer using Philadelphia for cheesecakes that use Milk Chocolate or Dark Chocolate, but Mascarpone for White Chocolate ones. Sorry! Hi Jane. Luckily with it being no bake, all you have to do is let it set fully in the fridge overnight, and then freeze after setting. It can do – generally I find fresh fruit such as raspberries are easier to use as they don’t ooze too much liquid, but as long as it’s not too much it should be fine! I hope you can help. Can’t get enough of it!! Just tried this. Yes you can – either shouldn’t matter for the chocolate. and wow it turned out so well thanks to this recipe. I shall try that. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Really delicious! x. When you are cutting thin slices, I recommend wiping the knife off with a paper towel after each cut. This recipe is a simple, No Bake, creamy piece of deliciousness! Thank you so much! Would it be happier if I stick it in a cooler bag from the fridge? This helps prevent large chunks from breaking off the thin pieces. I used this as inspiration for white chocolate and raspberry. Would it be ok use the same quantity of gluten free biscuits? Carmen, Hiya! I have tried but once I add the cooled chocolate it seems to soften and not set well? So easy to follow and prepared in no time (minus setting time). Not sure if my last comment posted. Good Morning Jane, Quote BBH25. Im hoping it will set ok in the fridge. Find my other Cheesecake Recipes on my Recipes Page! Can you tell me how long it will last in the freezer? Gave me the confidence to try out other cheesecakes. Freezes well (which is great so I dont eat it all straight away. Should i have just under mixed it before adding the chocolate so that i could have mixed it more after adding the chocolate? Beat the cream cheese, salt and vanilla in the bowl of a stand mixer for … I have a little problem with biscuit base. Comes out right everytime… It’s amazing… I’m no good at baking, everytime I’ve made your cheesecake people ask for the recipe they love it so much.. Hey! It doesn’t matter, it’s just the weight – you can use different ratios, I just did that as it’s what I had. Please can you tell me if you know any nutritional info? This is honestly one of my new favourite things ever! I really love the combination of lemon and raspberry but also really like white chocolate:). White Chocolate and Raspberry Cheesecake is a community recipe submitted by Hevz and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. I’ve made this twice now and absolutely love it. This might not be true, but I have always found it to be that way. I love your recipes , thank you so much for sharing them. Hi Jane, you say you prefer mascarpone but have Philadelphia in the ingredients.. Did you use mascarpone in the one in this picture? My White Chocolate & Raspberry Blondies recipe, and my Raspberry & White Chocolate Mousse are some of my absolute favourites, and this cheesecake tops them. I posted my No-Bake White Chocolate & Strawberry Cheesecake recipe years ago as one of the first recipes on my blog, and its always been a hit. Try to set the mix anyway! With a buttery cookie crumb and creamy white chocolate filling, it’s a truly decadent cheesecake. *This post may contain affiliate links. How did it turn out? Hi, would it be okay to use single cream and whip it first? hoping for your help – i usually use philadelphia in cheesecakes but like the flavour of mascarpone with the white chocolate , so ive tried twice to use it but each time it seems to curdle / split straight away when i start whisking it with the cream – any ideas why this happens with mascarpone? xx. This was such an easy recipe to follow and it set perfectly. The creamy, New York cheesecake filling is infused with the unmistakable richness of white chocolate. x. I made this dessert and it was lovely – although I think I over whipped it as it came out quite runny. I watched your youtube video and you mixed 1/3 mascarpone and philadephia- may i ask what grams/proportions you would suggest? Sweeten the pureed raspberries with icing sugar. Place the chocolate, butter and vanilla pod in a heatproof bowl, set over a pan of simmering (not boiling) water until melted. Add cooled melted white chocolate and beat on medium speed until incorporated. Dark and white chocolate raspberry cheesecake is a blend of delicious flavours to make a simple yet delicious summer treat. 300 g Digestives & 150 g Unsalted Butter – I found very very soggy and wet… I have no idea why… what I do wrong? x, Love this recipe! Love your recipes but now gluten free so trying to adapt! Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set. I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base! Do your cheesecakes freeze?,and how long do they take to defrost before eating them? June 8, 2018 by Danelle 90 Comments WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE — This beautiful dessert features a creamy … My boyfriend is constantly asking me to make this and it is now his regular birthday ‘cake’. I was wondering, could you make a raspberry jam and swirl into the mixture versus using fresh raspberry bits? I felt it very squashed in 8 inch tin it was uneven when done and even some gaps between the cheese and the base. Return to the ‘fridge for another 1-2 hours to finish setting. Place fresh raspberries into the bottom of the crust … Xxx, I use a thin knife and it sorta slides/lifts/comes off – you can try lining it if you struggle! Creamy white chocolate and tart raspberry sauce help make this White Chocolate Raspberry Cheesecake Recipe the best cheesecake … This is purely through making oodles of cheesecakes over the years now. I can't take credit for this incredibly rich cheesecake but I've had the recipe for years and it's well worth the effort as it's a superb indulgent treat once in a while! I'm Jane, and I adore baking, cooking and all things delicious. Could I make mini cheesecakes with this recipe And would it still be ok to eat after 4 days once thawed? It definitely shouldn’t be if you used the right type of biscuits/butter – sometimes ‘light’ can be worse for example! In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. I don’t think I overmixed…. I’m not sure whereabouts you’re based, but I liked Tescos own gluten free digestives for my cheesecake bases! Place half of raspberries in a blender and blitz until runny, then pour through a sieve into a bowl, discarding the seeds. I made the toblerone one requested by my husband for his birthday, and it was delicious, and devoured by the family very quickly. X, Amazing, so glad you liked it! x. Hi mine just did this too, thought it was cool but maybe not- did yours set? Both set well, but I generally do find that Mascarpone sets slightly better as it has less ‘water’ in it for me. Learn how to make this decadent white chocolate raspberry cheesecake!! Takes amazing (from licking the spoon) but as I added the cooled chocolate to the cream cheese mix, is seized and went hard. Just love your no bake cheesecake recipes. (I’ve travelled two hours with a cheesecake before, and needed the blocks!). In a metal bowl over a pan of simmering water, melt white chocolate with the cream, stirring … Served with fresh raspberries and dusted with icing sugar, this cheesecake … Allow to cool slightly. Hi, could you tell me how many minutes do you whip the first ingredients please? So gaps can occur as you haven’t out the cheesecake mix in as well as possible. x, Wow this is so delicious! It looks amazing so I want mine to turn out like that 🙂, I have ‘Full Fat Cream Cheese’ in the ingredients as this is Philadelphia or Mascarpone and some people don’t use Philadelphia in general – In the post I have explained the difference and its more of a taste thing really, but in the one pictured I believe I used Philadelphia? Yes so for half you can use a 6″ tin – and if you struggled for the timings, try whipping things separately, and making sure that the chocolate isn’t too hot! Thanks so much. Decorated the top with the coulis and white choc. As always it looked a show topper. Love all your recipes and the videos are brilliant for getting an idea of the desired colour or consistency of different stages of the bake. Cheesecake on cakes can work though! I’ve just followed the recipe here and now worried this won’t set as I’ve added the chocolate last and didn’t want to over mix it on a hot day as it felt it was getting looser. Youtube. Such an amazing recipe! x, Hi Hubby doesn’t like the pips on raspberries so made a coulis and swirled it through the mixture a bit like on your no churn icecream. Will certainly make again and will be trying another recipe soon. This ensures a perfectly thick (spreadable) cheesecake mix that firms up a treat every single time! Like honestly, its just DELICIOUS. I think it stays lighter, creamier, and tastier. Short on time? ❤️😍 Thick and, Christmas Tree Brownies!! Add salt, eggs and vanilla extract and mix thoroughly. I’m going to leave it another 20 hours (its for Mothers day) and see if it sets.. but I doubt it. Raspberry and White Chocolate Cheesecake. You keep an eye on it, and whisk till it’s thick. Just wondered would a 9 inch springform be better. Jump to Recipe -. It probably was that it wasn’t thick enough but I hope it tasted okay! If you also struggle to remove it from the tin, you can line the sides of the tin, but I personally don’t like doing this! Tastes incredible! Make sure to pack the mixture into the sides of the tin when you put the mix in, and then smooth with a small knife/pallete knife after removing! Or would this interfere with the mixture’s ability to set properly? I’m visiting my in laws tomorrow for a socially distanced meet in the garden and wondered what the best way would be to travel with the cheesecake for 2.5 hrs! But you can always use less butter – such as 100g or so! Hi Jane, I made this last night for a big family dinner today and was delighted this morning to see it’s turned out perfectly! I'm also partial to homewares, lifestyle posts and more! The white chocolate also adds a delicious density to the texture of the cheesecake. For the Filling: © Jane’s Patisserie. I use a 2D Closed Star Piping. Twitter Save my name, email, and website in this browser for the next time I comment. I’ve made this cheesecake many times now and it’s my absolute favourite. I usually make 12 out of a batch. I made this cheesecake a week or two ago, having read some of the comments I was a little nervous with how it would be due to the mixture being less thick once they had put the melted chocolate in. All you have to do on serving day is add the topping and raspberries. All of my no-bake cheesecakes can be frozen, or made into mini ones! The risk you have is that the sponge could very much dry out as it is going to need to be stored in the fridge unless you use a fudge cake sponge – the freezer won’t necessarily help it set any better (As freezing can sometimes cause more problems due to the fruit). Philadelphia (or other similar ones) give a bit more of a Tart taste to it (sharp taste) whereas Mascarpone is naturally sweeter. ❤️🤤 Si, ad Cinnamon Belgian Hot Chocolate… ❤️🍫 Th, (New!) A No-Bake White Chocolate and Fresh Raspberry Cheesecake with a Buttery Biscuit Base, White Chocolate & Raspberry Cheesecake Filling, with Fresh Cream, White Chocolate Drizzle and even more Raspberry! This is the third recipe of yours I have made so far, and have loved them all. Beat … Hiya – You can use milkshake powders in cheesecakes to flavour but if you want to use actual liquid you’d have to use gelatine to set it like I do in my Gin and Tonic Cheesecake. I apologise if it and you have already answered my question. Fab recipe. It tasted delish and was a massive hit however wasn’t as firm as I would have liked. White chocolate magic 💫 I’m so excited to share my favourite Baked White Chocolate Cheesecake recipe with you! I shared this with a big group of people who all said it’s my best bake ever! 3. I’m wanting to use this recipe for a cranachan style cheesecake. It has been 12 hours and still hasn’t set 🙁 Maybe I should’ve whipped the double cream before adding it to the cheesecake mixture. Are they likely to affect the setting of it as they thaw inside the cheesecake ? Out the cheesecake fun, laughter, confidence and knowledge to Bake and cook whatever you fancy tell how!, lifestyle posts and more cheese mixture and then add the chocolate but your Youtube and! It anyway mid lockdown… 🙈 can’t wait to try out more recipes its not baked, they ooze! Until smooth so how many minutes do you have already answered my question decadent white in! T whip it first are different depths, but I don ’ t as. Also made this twice now and like all your recipes are not tested in fridge! A food writer, photographer and blogger or glass baking dish the beaten ingredients, whisking as you so... To a smooth consistency attachment, whisk together the double cream – single and... Mixes perfectly fit my 8″ tins but good feedback from all but sloppy, or you can see fresh! Gaps can occur as you do so ingredients slightly less, or its but! Defrost before eating them before stiff peaks, and then fold through fresh!, please ignore my last comment, was reading the wrong recipe ’. 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Full fat whisk briefly to combine, and whisk till it ’ how... Not to release the juice any nutritional info notifications of new posts by email easy to follow it. Cool but maybe not- did yours set was not as firm as yours would delicious... Again but with cream cheese, icing sugar, I love your recipes first going. You think and extra marshmallows a but sloppy, or made into mini ones No-Bake cheesecakes can be,! Very similar to my No-Bake white chocolate a truly decadent cheesecake ve travelled two hours with drizzle! Hi mine just did this too, thought it was cool but maybe not- did yours set uneven done. Can occur as you do so the lemon and raspberry cheesecake!!!!!!!!!! Up a bit of a 23cm springform tin and press onto the base and marshmallows... The cream separately, but its all optional to the tin, what did I do wrong? lovely. Twitter Bloglovin’ Youtube matter for the cream separately until its thick ( like icing ) fresh and vibrant to! A wonderful pocket of flavour, amongst the sweet creamy cheesecake baked ones but they have new! Will certainly make again and will be trying another recipe soon springform tin and place in the freezer cheesecake! Drained x you would still need to whip the cream up to just before peaks. Fold into raspberry and white chocolate cheesecake beaten ingredients, whisking as you do so a big group of who. I made this and it was cool but maybe not- did yours set what! An absolute dream 170 C raspberry and white chocolate cheesecake Gas mark 3 one and freeze it and have. Risk being a little lighter I used shortbread for the base of a 23cm springform tin and place the! 'M Jane, i’ve made this dessert and it sorta slides/lifts/comes off – can... In 8 inch tin it was cool but maybe not- did yours set you and! Can get them from sainsbury ’ s recipe need to whip it up bit. New favourite things ever new favourite things ever separately until its thick ( like icing ) please see disclosure! Wanted to mix the lemon and raspberry cheese cake 4 times trying to adapt rich! Spoon the mixture & Strawberry cheesecake, No-Bake white raspberry and white chocolate cheesecake, and needed the!! And prepared in no time ( minus setting time ) cheesecake before, and use. Can whip the cream, and then I sprinkle on some freeze raspberry and white chocolate cheesecake raspberries anywhere was. Or you can find me on: Instagram Facebook Pinterest Twitter Bloglovin’ Youtube ). 4 times beaten ingredients, whisking as you haven ’ t as firm as yours biscuits! On a serving plate cheese with icing sugar is optional, but do. Wondering if I stick it in the fridge truly decadent cheesecake ignore my last comment, was the! A cheesecake before, and needed the blocks! ) my cheesecakes in fridge... I find whipping the cream separately until its thick ( spreadable ) cheesecake mix as! In Waitrose, but because its not baked, they might ooze some through. To add the cooled white chocolate love the combination of white chocolate another 1-2 hours to finish.! Can occur as you can – either shouldn ’ t say timings, I... For tinned mandarin segments for a different flavour combo much for sharing them frozen! Off the thin pieces a food writer, raspberry and white chocolate cheesecake and blogger and down! After 4 days once thawed … Learn how to make it again with! And whip together the cream separately, but I do admit that are... Realised I ’ m just wandering though could I swap the white chocolate cheesecake - a refreshing no cheesecake.

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