In my opinion you cannot go very far wrong with a cheesecake, it is one of my all time favorite desserts!
The best part about cheesecake is, how versatile it is! This simple recipe can be easily adapted to come up with any flavor combination that you fancy!
This raspberry and white chocolate cheesecake recipe is so simple to make and relies on a classic, tried and tested flavor combination that makes it a guaranteed crowd pleaser. (and also one of my favorites)
It is so quick to make and fun to decorate that it is just about perfect for any occasion! I went a bit crazy with the love hearts when I made this one! (word of warning: most sprinkles usually aren't gluten free in my experience,for any fellow sufferers out there!!)
Recipe:
150g digestive biscuits
45g butter (melted)
110g caster sugar
120ml whipping cream (whipped)
150g chocolate (i used white but any will work depending on the flavor you want!)
200g cream cheese/ mascapone
Method:
-Crush your biscuits and add in your melted butter, place in the bottom of your tin and squash down until you have a flat/even base. Place in the fridge to set for now.
- Whip your cream until it forms soft peaks and then add your cooled, melted chocolate (if it isn't cool enough it will solidify and form weird lumps so make sure its really cold first!)
- beat the cream cheese and sugar together, then fold in your chocolate/ cream mixture. At this point I added a tiny bit of pink food coloring and freeze dried raspberries as well.
-Spread your cheesecake mixture over your biscuit base, ensuring it is all level, then place in the fridge for 30 minutes to 1 hour to set and then you are ready to decorate and serve!
Enjoy!
Let me know if you give this a try
Thank you for reading :)
Katie xxx
The best part about cheesecake is, how versatile it is! This simple recipe can be easily adapted to come up with any flavor combination that you fancy!
This raspberry and white chocolate cheesecake recipe is so simple to make and relies on a classic, tried and tested flavor combination that makes it a guaranteed crowd pleaser. (and also one of my favorites)
It is so quick to make and fun to decorate that it is just about perfect for any occasion! I went a bit crazy with the love hearts when I made this one! (word of warning: most sprinkles usually aren't gluten free in my experience,for any fellow sufferers out there!!)
Recipe:
150g digestive biscuits
45g butter (melted)
110g caster sugar
120ml whipping cream (whipped)
150g chocolate (i used white but any will work depending on the flavor you want!)
200g cream cheese/ mascapone
Method:
-Crush your biscuits and add in your melted butter, place in the bottom of your tin and squash down until you have a flat/even base. Place in the fridge to set for now.
- Whip your cream until it forms soft peaks and then add your cooled, melted chocolate (if it isn't cool enough it will solidify and form weird lumps so make sure its really cold first!)
- beat the cream cheese and sugar together, then fold in your chocolate/ cream mixture. At this point I added a tiny bit of pink food coloring and freeze dried raspberries as well.
-Spread your cheesecake mixture over your biscuit base, ensuring it is all level, then place in the fridge for 30 minutes to 1 hour to set and then you are ready to decorate and serve!
Enjoy!
Let me know if you give this a try
Thank you for reading :)
Katie xxx
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