Raspberry and White Chocolate No Bake Cheesecake
Rich, indulgent, decadent raspberry and white chocolate no bake cheesecake. The marrying of raspberry and white chocolate is a match made in cheesecake heaven.
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Servings: 6 Inch Cheesecake
Calories:
Ingredients
Oreo Cookie Base
- 100 grams Oreo cookie crumbs
- 60 grams (¼ cup) melted butter
Cheesecake
- 250 grams (8.8 ounces) mascarpone cheese, room temp
- 300 grams ( 10.5 ounces) cream cheese, room temp
- 130 grams (⅔ cup) caster sugar
- 9 grams ( 1 sachet ) gelatine powder
- 50 ml (¼ cup) water
- 250 ml (1 cup) whipping or double cream
- 200 grams ( 7 ounces) white chocolate, chopped
- 150 grams ( ¾ cup) pureed raspberries
- 100 grams ( ½ cup) whole raspberries
Instructions
- Place chopped chocolate in a microwavable bowl and microwave at 30 second bursts stirring in between until chocolate has melted.
- Whilst chocolate mixture cools, whisk together gelatine and water in a small bowl and allow gelatine to bloom. When the chocolate is at room temperature microwave bowl of gelatin for 15 seconds until melted. Whisk gelatin into chocolate mixture and set aside.
- Beat together mascarpone cheese, cream cheese and sugar in a bowl until smooth. Stir in melted chocolate mixture until smooth.
- Whip cream in bowl of stand mixer until stiff peaks form and then gently fold in cheese mixture, followed by raspberry puree. Mix in whole raspberries.
- Pour filling onto oreo cookie base and smooth over top with spatula. Cover and put in fridge to chill for 4 hours or overnight.
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi