How to Prepare Homemade Simple White Chocolate Cheesecake with Raspberry Sauce

Simple White Chocolate Cheesecake with Raspberry Sauce.

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, simple white chocolate cheesecake with raspberry sauce. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Simple White Chocolate Cheesecake with Raspberry Sauce is one of the most favored of recent trending foods on earth. It's simple, it's quick, it tastes yummy. It is enjoyed by millions daily. Simple White Chocolate Cheesecake with Raspberry Sauce is something which I have loved my entire life. They're fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have simple white chocolate cheesecake with raspberry sauce using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Simple White Chocolate Cheesecake with Raspberry Sauce:

1. {Take 200 g of ginger biscuits.
2. {Prepare 60 g of butter- room temperature.
3. {Make ready 200 g of white chocolate.
4. {Prepare 300 g of cream cheese.
5. {Make ready 300 ml of double cream.
6. {Take Squeeze of lemon juice.
7. {Get 1 tsp of vanilla paste.
8. {Make ready tin of Loose bottomed.
9. {Take of Raspberry Sauce.
10. {Prepare Handful of raspberries.
11. {Get 2 tsp of icing sugar (or any other sugar or sweetener).

Instructions to make Simple White Chocolate Cheesecake with Raspberry Sauce:

1. Break the chocolate into squares and place in a heatproof bowl. Boil water in a saucepan and settle the bowl of chocolate above the water- you don’t want the water to touch the bowl. Heat gently until the chocolate has melted. Set aside to cool while you make the base..
2. Blend the biscuits to a fine crumb. Add the butter and continue to blend until the mix starts clumping. If you don’t have a processor you can crush the biscuits in a sealed sandwich bag with a rolling pin, then melt the butter before mixing..
3. Pour the biscuit mix into the cake tin and use a dessert spoon to press down firmly. Chill in the fridge while you mix the topping..
4. Beat the cream cheese in a large bowl. In a separate bowl whisk the double cream until firm.
5. Fold the cooled melted chocolate into the cream cheese. Fold in the cream in 2 or 3 batches. Add the lemon juice and vanilla paste. Once all mixed spoon onto the base, smooth with a spatula or knife and chill until set. Atleast 4 hours, but overnight would be best..
6. To make the raspberry sauce put the raspberries, sugar and a splash of water into a saucepan. Heat until the raspberries mush down and the sauce reduces..
7. Take a slice of the cheesecake, pour over some sauce and enjoy 😋.

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