NO-BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE

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INGREDIENTS

FOR THE RASPBERRY SAUCE

• 1 and 1/4 cups fresh raspberries 150g
• 2 tablespoons water
• 1/2 cup caster/granulated sugar 100g
• 2 tablespoons cornflour/cornstarch

FOR THE CRUST

• 2 and 1/2 cups digestive biscuit/graham cracker crumbs 250g
• 1/4 cup caster/granulated sugar 50g
• 1/3 cup unsalted butter 75g, melted

FOR THE CHEESECAKE

• 1 and 1/2 cups heavy cream 360ml
• 1 cup icing/powdered sugar 125g
• 1 teaspoon vanilla extract
• 24 oz cream cheese 680g, softened
• 1/2 cup caster/granulated sugar 100g
• 1 and 1/2 cups white chocolate 265g, melted

FOR THE SWIRLS

• 3/4 cup heavy cream 180ml
• 1/3 cup icing/powdered sugar 40g

INSTRUCTIONS

FOR THE RASPBERRY SAUCE

1. Using a food processor, blend the raspberries and water until smooth.
2. In a saucepan over medium heat, combine the sugar and cornflour. Add the raspberry puree and stir constantly until the mixture thickens and comes to a boil. Allow to boil for 1 minute, then remove from the heat. Allow to cool completely.

FOR THE CRUST

1. Grease the base and sides of a 9" springform pan and set aside.
2. Stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are moist. Press the mixture into the prepared pan and chill whilst preparing the cheesecake.

FOR THE CHEESECAKE

1. Using a handheld or stand mixer, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip until stiff peeks form.
2. In a separate bowl, using the mixer again, beat the cream cheese and sugar together until smooth and combined. Add the melted chocolate and mix until combined. Gently fold in the whipped cream.
3. Divide the cheesecake mixture evenly between two bowls. Add 1/4 cup (about 80g) of the raspberry sauce to one bowl and combine.
4. Spread the raspberry cheesecake mixture evenly over the cooled crust. Gently top with the white cheesecake mixture and smooth out evenly. Spread the remaining raspberry sauce on top and chill for at least 6 hours, preferably overnight.

FOR THE SWIRLS

1. Using a handheld or stand mixer, whip the heavy cream until it starts to thicken. Add the icing sugar and whip until stiff peeks form. Transfer the whipped cream to a piping bag and pipe swirls on top of the cheesecake. Slice and serve.

NOTES

Leftovers can be covered and stored in the fridge for up to 3 days. This cheesecake can also be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.

source:https://marshasbakingaddiction.com/no-bake-white-chocolate-raspberry-cheesecake/

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