If you have ever been to Olive Garden and indulged into their white chocolate cheesecake, then you will most definitely understand the need for such a recipe accessible to the home cook.
The restaurant mentioned above describes this dessert as:
" White Chocolate Raspberry Cheesecake
Raspberry-swirled white chocolate cheesecake topped with slivers of white chocolate."
Enough said and HERE is where I got the recipe from.
I shared my oh-so-good final product with the people at church today and they just loved it !
And so will you !
I used frozen raspberries and used 340 gr, a little bit more than the original recipe calls for and also used a ready made pie crust.
Ingredients:
Serves 12
For the crust:
100 gr digestive biscuits, crushed
100 gr ginger nut biscuits, crushed
100 gr butter, melted
For the filling:
500 gr (1lb 2oz) white chocolate, broken into pieces (I used chocolate chips and melted them on a double boiler)
50 gr (2oz) butter
1 teaspoon vanilla essence
500 gr (1lb 2oz) full fat soft cheese
50 gr white sugar
175 ml whipping cream
250 gr fresh raspberries, plus extra to decorate
Directions:
For the base, combine biscuits & butter, then press into the base of a 23cm (9.5") spring form tin.
For the filling, put the chocolate, butter and vanilla pod in a heatproof bowl and microwave in 20-second bursts to melt it or just set up a double boiler where you need to slowly and constantly stir until the chocolate and butter are melted.
Allow to cool slightly.
In another bowl, mix the soft cheese, sugar and whipping cream til smooth.
Stir the chocolate into the cream.
Gently stir in raspberries with a spatula, then spoon on top of the base, smooth carefully, and leave in the fridge to set (8-24 hours).
Remove from tin and decorate with raspberries and some lemon rind to serve.
If you would like to go ahead and make the version with the chocolate crust, go HERE for a recipe I found.
Enough said and HERE is where I got the recipe from.
I shared my oh-so-good final product with the people at church today and they just loved it !
And so will you !
I used frozen raspberries and used 340 gr, a little bit more than the original recipe calls for and also used a ready made pie crust.
Ingredients:
Serves 12
For the crust:
100 gr digestive biscuits, crushed
100 gr ginger nut biscuits, crushed
100 gr butter, melted
For the filling:
500 gr (1lb 2oz) white chocolate, broken into pieces (I used chocolate chips and melted them on a double boiler)
50 gr (2oz) butter
1 teaspoon vanilla essence
500 gr (1lb 2oz) full fat soft cheese
50 gr white sugar
175 ml whipping cream
250 gr fresh raspberries, plus extra to decorate
Directions:
For the base, combine biscuits & butter, then press into the base of a 23cm (9.5") spring form tin.
For the filling, put the chocolate, butter and vanilla pod in a heatproof bowl and microwave in 20-second bursts to melt it or just set up a double boiler where you need to slowly and constantly stir until the chocolate and butter are melted.
Allow to cool slightly.
In another bowl, mix the soft cheese, sugar and whipping cream til smooth.
Stir the chocolate into the cream.
Gently stir in raspberries with a spatula, then spoon on top of the base, smooth carefully, and leave in the fridge to set (8-24 hours).
Remove from tin and decorate with raspberries and some lemon rind to serve.
If you would like to go ahead and make the version with the chocolate crust, go HERE for a recipe I found.
This sounds so good, I will have to try it.
ReplyDeleteBarb