White Chocolate & Raspberry Cheesecake Recipe

Melt in your mouth deliciousness!

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White Chocolate & Raspberry Cheesecake Recipe.pdf

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Ingredients for cheesecake;                                     Ingredients for ganache topping;             

250g biscuits                                                               100g white chocolate

75g vegan butter                                                        50g vegan double cream

290g vegan cream cheese

200g vegan double cream

90g icing sugar

½ tsp vanilla powder

200g raspberries + extra for decoration

200g white chocolate

You will also need; 8” loose base or springform cake tin, electric hand or stand mixer, microwavable bowl, large mixing bowl, mixing spoon, food processor or rolling pin

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1.       Crush the biscuits into small crumbs using a food processor to by putting them into a sandwich bag and crushing with a rolling pin

2.       Melt the vegan butter and mix into the crushed biscuits

3.       Pour the biscuit mixture into the loose base cake tin and firmly press down evenly with the back of the spoon

4.       Put the cake tin in the fridge or freezer to set while you make the filling

5.       Place the white chocolate in a small microwavable bowl and heat in small blasts, stirring in between, until nearly melted

6.       Leave the chocolate to sit in the bowl and let the residue heat melt the rest of the chocolate. Set aside to cool while you make the rest of the filling

7.       In a large mixing bowl, add the cream cheese, icing sugar and vanilla powder and whip until fluffy using the hand mixer

8.       Add the cream and mix again until you can feel the cream begin to whip and the mixture start to thicken

9.       Check that your chocolate is cooled.  The bowl should not feel warm and the chocolate should be as cool as possible but still runny

10.       Add the melted chocolate to the filling mixture and continue whipping until all the chocolate is incorporated and the mixture is thick and fluffy

11.       Add the raspberries to the filling mixture and gently fold in to mix without squashing the berries too much

12.       Spoon the filling into the cold cake tin and spread out evenly over the set biscuit base.  Put the cake tin back into the fridge or freezer to set

13.       Once the top of the cheesecake filling is firm to touch, make your ganache topping

14.       Put the chocolate and cream into a small microwavable bowl and heat in small blasts, stirring in between, until nearly melted

15.       Leave the chocolate to sit in the bowl and let the residue heat melt the rest of the chocolate

16.       Pour the ganache on top of the set cheesecake filling and smooth out with the back of a spoon

17.       Decorate your cheesecake with the extra raspberries

18.   Pop the cake tin back into the fridge for the ganache to firm up before cutting

19.   Eat and enjoy!