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The other night my brother in law came over for dinner and requested cheesecake for dessert. This is one of my faves. Who doesn’t love raspberries and white chocolate? They work so well together.

You can use any berries or fresh fruit you like in this recipe. It’s very forgiving.

My other cheesecakes:

 

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White Chocolate Raspberry Cheesecake

  • Serving Size: 8

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 10
  • Cook Time: 360
  • Total Time: 370
Scale

Ingredients

Base

  • 250g shortbread biscuits, see blog for recipe
  • 90g cold butter, cubed

Cheesecake

  • 500g cream cheese blocks, cubed
  • 40g cream
  • 90g sugar
  • 1 teaspoon vanilla bean paste
  • 100g white chocolate, broken up into fine shards with a sharp knife
  • 100g frozen raspberries

Optional

  • 50100g raspberries
  • 50 grams shaved white chocolate

Instructions

Base

  1. Into a food processor add roughly broken up biscuits.
  2. Blitz on high speed for 10 seconds.
  3. Add butter.
  4. Blitz on high until a soft dough forms.
  5. Press this into a springform tin. I line my tin with baking paper for easy removal. Place in the fridge to firm up.

Cheesecake

  1. Add cream cheese, vanilla, sugar and cream to stand mixer bowl.
  2. Mix on medium speed until incorporated. Scrape down.
  3. Add white chocolate and mix on medium speed until just combined.
  4. Place raspberries into the mixture and stir gently using a spatula.
  5. I leave the mixture to sit for 10 minutes to let the raspberries to thaw slightly to get a lovely pink swirl through the cheesecake. You don’t have to do this.
  6. Pour mixture on the biscuit base.
  7. Refrigerate for 6 hours or overnight.

Topping

  1. Before serving, place raspberries and chocolate on top.
  2. Use a warm knife to cut cheesecake (run it under hot water).

Notes

  • Use any berries you like or that are in season. Fresh and frozen work well.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

Print

White Chocolate Raspberry Cheesecake – TMX version

  • Serving Size: 8

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 10
  • Cook Time: 360
  • Total Time: 370
Scale

Ingredients

Base

  • 250g shortbread biscuits, see blog for recipe
  • 90g cold butter, cubed

Cheesecake

  • 500g cream cheese blocks, cubed
  • 40g cream
  • 90g sugar
  • 1 teaspoon vanilla bean paste
  • 100g white chocolate, broken up into fine shards with a sharp knife
  • 100g frozen raspberries

Optional

  • 50100g raspberries
  • 50 grams shaved white chocolate

Instructions

Base

  1. Into the bowl add roughly broken up biscuits.
  2. Blitz on speed 9 until fine.
  3. Add butter.
  4. Blitz on speed 8 for 30-45 secs until a soft dough forms.
  5. Press this into a springform tin. I line my tin with baking paper for easy removal. Place in the fridge to firm up.

Cheesecake

  1. Wash the bowl out. This isn’t essential however. You can just make the filling straight in with the biscuit crumb traces.
  2. Add cream cheese, vanilla, sugar and cream to bowl.
  3. Blitz on speed 5 for 30-45 secs until just combined. Scrape down.
  4. Add white chocolate and blitz on speed 5 for 20 seconds.
  5. Place raspberries into the mixture and stir gently using a spatula.
  6. I leave the mixture to sit for 10 minutes to let the raspberries to thaw slightly to get a lovely pink swirl through the cheesecake. You don’t have to do this.
  7. Pour mixture on the biscuit base.
  8. Refrigerate for 6 hours or overnight.

Topping

  1. Before serving, place raspberries and chocolate on top.
  2. Use a warm knife to cut cheesecake (run it under hot water).

Notes

  • Use any berries you like or that are in season. Fresh and frozen work well.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

 

 

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3 Comments

  1. Wanita November 11, 2014 at 8:13 pm - Reply

    Thank you for all you do!! I don’t know how you keep pumping out recipes everyday, there are days I’m not sure what to make next and am so tired but you just keep pumping that food out. You are an inspiration!

  2. km November 18, 2014 at 12:27 pm - Reply

    I made this cheesecake last week into individual servings (muffins tins) DELICIOUS!! Definitely one of my fave’s. Your cheesecake recipes are great. Easy to mix up and change to suit whatever combination ingredients you have. I have also been making the Mars Bar cheesecake but with a different chocolate bar. Great recipes, thank you.

  3. Sandy December 31, 2014 at 2:39 pm - Reply

    Just made this for tonights small gathering, looks fabulous in my fridge, thanks for the very easy recipe and happy new year

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