White Chocolate Raspberry Cheesecake with Biscuit Crust

White Chocolate and Raspberry Cheesecake Recipe

This White Chocolate and Raspberry Cheesecake is an indulgent dessert with a creamy, rich texture and a delightful balance of flavors. Combining the sweetness of white chocolate with the tanginess of fresh raspberries, this cheesecake is sure to impress your guests. The preparation involves making a buttery biscuit crust, a velvety filling of ricotta, cream cheese, and melted white chocolate, and a raspberry coulis to add a fresh, fruity twist. The layers of white chocolate and raspberry blend seamlessly to create a visually stunning and delicious treat. Follow this detailed recipe for an exquisite cheesecake that serves 8.

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Ingredients

Instructions

1. Drain the Ricotta: Begin by draining the ricotta cheese to remove excess liquid. Place the ricotta in a fine mesh sieve or colander and let it drain in the refrigerator for at least one hour. This step is essential for achieving a smooth and thick cheesecake filling.

2. Prepare the Base: While the ricotta is draining, prepare the crust. Line a 20×20 cm square baking pan with parchment paper. For better adhesion, lightly butter the sides of the pan before placing the parchment paper inside. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and using a rolling pin. Melt the butter and mix it with the crushed biscuits and dark chocolate pieces. Blend everything until it forms a sandy, crumbly texture.

3. Chill the Base: Press the biscuit mixture into the prepared baking pan, ensuring it is evenly spread. Place the pan in the refrigerator to set the crust for 30 minutes.

4. Make the Raspberry Coulis: While the crust is chilling, make the raspberry coulis. In a saucepan, combine the fresh raspberries with 20g of powdered sugar. Cook over low heat for 5-10 minutes, mashing the berries with a spoon until they release their juices. Strain the mixture through a fine sieve to remove the seeds, pressing it down with the back of a spoon to extract as much liquid as possible. Set the raspberry coulis aside to cool.

5. Prepare the White Chocolate Filling: Break the white chocolate into small pieces and melt it gently using a double boiler or microwave. In a saucepan, heat the fresh cream over medium heat until it starts to simmer. Add the melted white chocolate to the cream and stir until fully combined. Turn off the heat and add the gelatin sheets, which have been softened in cold water. Stir well to dissolve the gelatin completely into the mixture.

6. Mix the Cheesecake Filling: In a large bowl, sift the drained ricotta cheese and cream cheese together. Mix until smooth and free of lumps. Gradually add the white chocolate and cream mixture to the cheese blend, stirring gently to create a smooth and creamy consistency.

7. Layer the Cheesecake: Once your cheesecake mixture is ready, divide it into two equal portions. In the first portion, gently stir in the raspberry coulis, mixing until it is well incorporated. Pour the raspberry-infused mixture over the chilled biscuit crust and smooth the top with a spatula. Give the pan a light tap on the counter to settle the layers evenly. Return the pan to the refrigerator for 15 minutes to allow the raspberry layer to firm up slightly.

8. Add the Second Layer: After the raspberry layer has set, pour the second portion of the cheesecake mixture over it, smoothing it out with a spatula. Decorate the top with fresh raspberries, arranging them in concentric squares with three raspberries at the center of each square. This decorative touch will make the cheesecake even more stunning.

9. Chill the Cheesecake: Place the cheesecake in the refrigerator for at least 3-4 hours, or overnight if possible, to allow the layers to firm up and the flavors to meld together.

10. Serve and Decorate: Once the cheesecake is fully chilled and set, remove it from the pan and place it on a serving platter. Use a vegetable peeler to create delicate white chocolate curls for decoration. Arrange the curls on top of the cheesecake for an elegant finish.

Tips for the Perfect White Chocolate and Raspberry Cheesecake:

• Gelatin: If you prefer a vegetarian option, you can substitute the gelatin with agar-agar, but be sure to adjust the quantity according to the product’s instructions.
• Raspberry Coulis: For an extra fruity burst, you can drizzle more raspberry coulis on top of each slice when serving.
• Decorations: Add a few fresh mint leaves to the top of the cheesecake for a pop of color and a refreshing flavor contrast.

Nutritional Information (per serving):

This White Chocolate and Raspberry Cheesecake is perfect for special occasions, holiday celebrations, or just a sweet indulgence on a lazy afternoon. It combines a buttery, crumbly base with a smooth, creamy filling and the bright flavor of fresh raspberries, creating a balanced dessert that will leave everyone asking for the recipe. Whether you are hosting a dinner party or simply treating yourself, this cheesecake is sure to be a showstopper. Enjoy!