How to Cooking

How to Cooking

How to cooking

How To Make White Chocolate Raspberry Cheesecake – Recipe

This no-bake white chocolate cheesecake is one of the best no-bake cheesecakes ever, and it’s super easy to make. The raspberry heart shape at the top is ideal for Valentine’s Day but is also perfect for any other occasion.

How To Make White Chocolate Raspberry Cheesecake

Source: Home Cooking Adventure


Makes about 10 servings

Earth’s crust
Oreo Cookies 7 oz (200g)
4 tablespoons (60g) butter, melted

Raspberry Coulis
1 1/2 cups (150g) raspberries, fresh or frozen
1/4 cup (50g) sugar
1 tablespoon (15ml) lemon juice
1 teaspoon (2g) cornstarch

Cream cheese filling
7 oz (200g) white chocolate, small pieces
4 tablespoons (60g) whipped cream
1 pound (500g) cream cheese, room temperature
1/4 cup (30g) powdered sugar
Lemon peel
2 teaspoons (10g) vanilla extract
1 cup (240g) whipping cream (35% fat), chilled

1. Prepare raspberry coulis. In a small saucepan, whisk together the sugar, cornstarch, and lemon juice. Add raspberries and bring to a boil over medium-low heat, stirring constantly. Simmer for 5 minutes and remove from heat. Sift the sauce to remove seeds and set aside to cool until ready to use.

2. Prepare the crust. Place oreo biscuits in the bowl of a food processor and grind until crumbs form. Add melted butter and process until evenly moist.

3. Using the back of a spoon, press the mixture into the bottom of the greased 8-inch (20 cm) spring-loaded pan. Place in the refrigerator until the filling is prepared.

4. Prepare the cake filling. Place the white chocolate and 4 tablespoons cream in a heatproof bowl and place over a saucepan of boiling water. Melt over low heat.

5. Mix cream cheese in a large bowl until smooth. Add powdered sugar, lemon zest, and vanilla extract and mix to combine. Mix melted chocolate and set aside.

6. In another bowl, mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.

7. Pour the filling over the prepared pie crust, using an offset spatula to spread evenly.

8. Place the raspberry coulis in a piping bag fitted with a smooth tip and pipe small circles in a swirl on the top of the cheesecake.

9. Insert a toothpick into the center of each circle to create heart shapes.

10. Cover and leave the cheesecake in the refrigerator for at least 4 hours or better overnight.

11. Serve with raspberry coulis. Interesting!


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