The white chocolate raspberry combination has always been decadent. The creaminess of the white chocolate cut with the sharp sweet raspberry is the perfect base for cookies, muffins and cakes. However, this recipe takes this flavour to a whole new level with delicate traces of almond and vanilla to create the ultimate cheesecake that is sure to become a family favourite.
Ingredients:
To make a fifteen centimetre diameter cheesecake, you will need:
18 Vanilla wafer cookies
135 grams of toasted almonds
100 grams of melted unsalted butter
100 grams of good quality white chocolate
Two 200 grams packages of cream cheese
150 grams of sugar
125 grams of fresh or frozen raspberries (frozen berries will need to be thawed and drained
Two teaspoons vanilla extract
One teaspoon grated lemon peel
Two eggs
Method:
Preheat the oven to 180ºc. Grind the almonds and cookies to a fine crumb in a food processor. Add the melted butter and blend until a moist crumb forms. Press the crumbs firmly into a 15 centimetre springform pan. Bake for ten minutes or until golden. Allow to cool.
To prepare the cheesecake filling, melt the chocolate in a double boiler until smooth. In a large bowl, beat the sugar, vanilla, lemon peel and cream cheese until well combined and smooth, add in the eggs, mixing until combined. Fold in the melted chocolate.
Spoon half of the mixture over the prepared crust. Top with the raspberries, before covering with the remaining mixture. Bake for approximately 45 minutes. The edges of the cheesecake should be set, but the centre should still move slightly when the pan is shaken. Turn off the oven and allow your cheesecake to cool inside with the oven door slightly open. Allow the cheesecake to chill overnight in the fridge.
Decoration:
Once the cheesecake has been chilled overnight, use a spatula to slide around the pan. This will assist the cheesecake in being turned out. Transfer it to a platter. This cheesecake looks great without any decoration, but you can make it look fantastic by decorating with fresh raspberries, whipped cream, and a dusting of icing sugar. You can cover the entire top with cream and berries or pipe rosettes of cream around the edge of the cheesecake and top each with a raspberry.
If you are short of time, you could create a drizzle pattern of raspberry coulis or scatter white chocolate raspberry sweets playfully over the top and serve each slice with a little whipped cream. Be sure to keep your cheesecake chilled until you are ready to serve.
This cheesecake makes a fantastic dessert for special occasions, but it is so easy to make, you may find that it becomes a regular feature in your recipe repertoire. If you need the perfect sweet or candy to complete your dessert recipes, contact us.
