Dear readers, this recipe for White Chocolate and Raspberry Cheesecake, which we developed after having eaten a really good one in London, is a sure success, there is never even a slice left when we make it for our dinners…
It has two main features:
1 – it is egg-free
2 – it does not go in the oven
Ingredients (for a 24 cm diameter cake)
- 200 g of Digestive biscuits
- 100 g of melted butter
- 6 g of gelatine
- 60 g of icing sugar
- 250 g of white chocolate
- 750 g of Philadelphia
- 240 ml of fresh cream
For the decoration/raspberry sauce
- 3 packs of fresh raspberries
- 1 pack of fresh blackberries
- 100 g of sugar
In the blender or food processor, blend the Digestive biscuits and, once finely crumbled, put them in a bowl.
In the meantime, melt the butter gently in a bain-marie and when it is melted, mix it with the crumbled biscuits.
Line the bottom and sides of a 24 cm diameter springform pan with baking paper. Pour the crumbled biscuit and butter mixture onto the bottom and use your fingers to form a uniform and compact layer that will be the base of your cheesecake. Place in the freezer for 15 minutes to solidify.
Meanwhile, finely chop the white chocolate (you can also blend it) and melt it in a bain-marie.
While the chocolate is melting, take the 750 gr of philadelphia and put them in the bowl of the food processor (or in a normal bowl) and work the cheese until it becomes a smooth cream. Gently add the melted chocolate and mix gently.
Separately, take 6 g of gelatine, cut them into squares (about 3×3 cm) and soak them in cold water for at least 10 minutes (it must become soft and hydrated).
Place a saucepan with 240 ml of liquid cream on the stove and heat it without boiling it. Add the hydrated and well-squeezed gelatine and dissolve it well in the hot cream, stirring with a spoon.
Wait for the cream to cool slightly and pour it into the Philadelphia-white chocolate mixture and mix well. Add the icing sugar and mix until everything is smooth and uniform. Pour the mixture onto the solidified biscuit base and level.
Refrigerate for at least 6 hours (it is better if you make it the day before).
Raspberry sauce
Wash the contents of 2 packages of raspberries well. Put them in a saucepan with the sugar and bring to the boil, until the raspberries break down. Soak the gelatine in cold water for 10 minutes
Filter the sauce through a strainer (all the seeds will remain) and add the hydrated and squeezed gelatine to the still hot mixture. Leave to cool slowly.
Decoration
Take out the cheesecake at least 25 minutes before serving (more if you keep the fridge particularly cold), decorate it with the remaining blackberries and raspberries, washed and dried delicately. Find an example of decoration in the photo!
Put the raspberry sauce in a gravy boat to add to each slice… and enjoy!!!:-)
Our readers’ cakes:
Thanks to Alessandra for sending us the photo of her berry cheesecake (I think she prefers blackberries). She made a small variation for those who don’t like cheese: she replaced the philadelphia with Greek yogurt, slightly changing the proportions to balance sweetness and acidity (700 g of Greek yogurt and 300 g of white chocolate). You absolutely have to try it. And look at the beautiful result! Beautiful and certainly delicious!
