LAYERED WHITE CHOCOLATE AND RASPBERRY CHEESECAKE (G) (V)
(Inspired by White Chocolate Raspberry Cheesecake)
_Ingredients
A: 1 cup cookie crumbs (I use McVities digestives) 2 teaspoons cocoa powder 3 tablespoons white sugar 1/4 cup melted butter |
_B:
284g frozen/fresh raspberries 2 tablespoons white sugar 2 teaspoons cornflour 1/2 cup water 2 cups white chocolate chips/diced white chocolate bar 1/2 cup whipping/double cream 672g cream cheese, softened 1/2 cup white sugar 3 eggs 1teaspoon vanilla extract C (optional): 2 cups whipping cream, chilled 1/4 cup sugar 1 tablespoon vanilla extract |
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Method
It might be difficult to find raspberries here in Malaysia so you could try with strawberries or other berries that you could get your hands on.
Method
- Mix together all ingredients A and press at the bottom of a springform pan that you have wrapped with aluminum foil.
- In a medium saucepan, combine the raspberries, sugar, cornflour and water then stir.
- Boil the mixture and once the berries have broken down and the mixture has thickened, remove from heat and cool slightly before straining to remove the seeds. Keep aside.
- Preheat the oven to 165 degrees Celcius
- Melt the white chocolate in a double boiler with the cream. Stir occasionally to ensure all the chocolate pieces have melted then cool.
- In a large bowl, mix the cream cheese with sugar until combined then beat the eggs, one at a time. Blend in vanilla.
- Pour the melted white chocolate into the cream cheese mixture and mix well.
- At this point there are three different ways you could present this cheesecake:
- Layered (the one I prefer) - Divide the batter into two. To one of the batter, pour half (or according to your taste) of the raspberry sauce and combine. Pour the white chocolate only cream cheese batter into the pan with the crust and spread evenly. Then carefully spread the white chocolate with raspberry sauce batter on top of it.
- Marbled (as per the original recipe) - Pour half of the batter over the crust and then spoon in 3 tablespoons of the raspberry sauce over the batter. Pour the remaining batter into the pan and then again spoon the sauce over the batter. Swirl the batter with the tip of your knife or a long toothpick for the marble effect.
- Whole white chocolate/plain raspberry - For whole white chocolate, pour the whole batter into the pan and use the sauce when serving. For whole raspberry + white chocolate, mix in the raspberry sauce into the batter then pour into the pan.
- Bake in a water bath (I just pour some hot water into a tray and then place the pan in the middle of the tray, just before I am ready to bake) for 55minutes to 1 hour or until the filling sets.
- Once done, leave the oven door open slightly and leave the cheesecake to set in the oven for 1 hour.
- Then take the cheesecake out of the oven and refrigerate overnight or at least 8 hours before serving.
- Serve with the remaining raspberry sauce.
- Optional : Beat ingredients C to a whipped cream and spread on the cheesecake before you refrigerate it. It is a good trick to cover any cracks on your cheesecake or to lighten the cheesecake. (lighten the taste, not calories!)
It might be difficult to find raspberries here in Malaysia so you could try with strawberries or other berries that you could get your hands on.
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