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The ingredients needed to cook Raspberry and white chocolate cheesecake:
- Provide 250 grams cream cheese
- Prepare large handful raspberries
- You need 3 tbsp sweetener
- Get 2 eggs
- Take medium bar white chocolate
- You need 10 shortbread fingers
- Prepare 1 tbsp of margerine
Steps to make Raspberry and white chocolate cheesecake:
- Crush the shortbread fingers in a sandwich bag with a rolling pin. Melt the margerine in a pan, then mix it with crushed shortbread and into a deep bottomed foil case. Put cream cheese in a large bowl, use electric whisk to mix in the 2 eggs.
- In a separate bowl melt the white chocolate over a pan of boiling water water.
- Mix the melted chocolate with the cream cheese mixture. whisk together until well mixed.
- Mash the raspberries in a bowl, save a few for decoration. Strain the mashed raspberries through a tea strainer to eliminate the seeds.
- Swirl the raspberry through the cheese and chocolate mixture and pour onto shortbread base.
- Bake at 190°F C for around 25 minutes.
- It may still look uncooked when it comes out of the oven, but will set as it cools. When its cooled enough to handle, pop it in the fridge for a few hours before serving!
- Enjoy!
My husband is the true cheesecake fan around here, and he gave this one two enthusiastic thumbs up! Learn how to make this decadent white chocolate raspberry cheesecake!! A delicately flavored white chocolate cheesecake with a raspberry swirl in a. This White Chocolate Raspberry Cheesecake is a thick, creamy white chocolate cheesecake swirled with a raspberry filling, all set in a chocolate cookie crust! It's topped with whipped cream and white chocolate shavings for an amazingly tasty treat!
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