Friday, May 11, 2012

White Chocolate and Raspberry Cheesecake



Who doesn't love cheesecakes? well you certainly ain't my friend if you don't...heheh just kidding.

Hope everyone is keeping warm as Melbourne is heading towards another cold winter. Brrrrrr. I'm please to say that my appetite for making desserts is back! YAY. I've always use to make desserts after dinner everyday, but I don't know what has happened in the past few months but I just didn't have the drive that used to be in me. Well it has finally come back and I couldn't be more happy!

Some might say "what...cheesecakes in winter...and frozen berries...you must be joking" hehe no in my house, we can eat anything for desserts, even icecreams in winter hehe

This cheesecake recipe is really simple yet the finished cheesecake tastes absolutely delicious!!! One of the best cheesecakes I have ever tasted! It surprised me because it was so easy to make. I will definitely be making this recipe again and again, next time with other seasonal fruits and berries, eg. Passionfruit, strawberry, lemon...you can be really creative and use any fruits you want!

Heres the recipe:

White Chocolate and Raspberry Cheesecake

Ingredients

Base
1 1/4 cups shortbread biscuits, crushed
75g butter, melted

Filling
500g block cream cheese, softened (i used Philadelphia)
3/4 cup white sugar
2 teaspoon grated lemon rind
2 teaspoons gelatine dissolved in 1/4 cup boiling water, cooled slightly
200g white chocolate, melted
3/4 cup thick cream, lightly whipped
1/2 cup fresh or frozen raspberries

To garnish
200g fresh or frozen raspberries, extra
Icing sugar

Method:
Combine the biscuits and butter and press into the base of a lightly greased 22 cm spring form pan. Refrigerate for 10 minutes.

























Meanwhile, beat the cream cheese, sugar, and lemon rind with an electric mixer until smooth. Stir in the gelatine mixture and fold in the melted chocolate, cream and 1/2 cup of raspberries.

Pour the filling into the prepared base. Refrigerate for 3 hours or until set. Garnish with extra raspberries and dust with icing sugar before serving!

I hope you guys enjoy this recipe, its sure to be a crowd pleaser, tastes delicious and looks beautiful! Almosts too pretty to eat.

Keep warm and happy eating!
  
Lots of Love,




 
Fat Pom Pom

3 comments:

  1. Yum! Looks great thanks for the recipe

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  2. Awesome cheesecake! It looks amazing, you're a great cook and baker : ) I'm glad you've found muse again. P.S this cake tastes even better the second day.

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    Replies
    1. Thanks darling for the sweet comment!

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