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White Chocolate & Raspberry Cheesecake


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Ingredients

White Chocolate & Raspberry Cheesecake

  • 90 g Butter
  • 250 g Arnotts Choc Ripple Biscuits
  • 500 g cream cheese
  • 300 g thickened cream
  • 500 g white chocolate
  • 1 tbsp Gelatine powder
  • 2 tbsp Boiling water
  • 200 g frozen raspberries
  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
  • 9
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Recipe's preparation

  1. Add butter and mix on spd 2 90mins at 90deg or until melted
    Add biscuits and mix on speed 5 for 10secs, stop scrape down sides and mix for a further 5secs spd 5
    Place mixture into a lined spring form pan and press down firmly and half way up sides.
    Place in fridge whilst you make filling
    Clean and dry bowl thoroughly
  2. Break up chocolate and place in bowl, mix on spd 2 for 3 1/2 mins, 90degs
    Chop Cream Cheese into small cubes and place in bowl along with cream.
    Mix Boiling water and gelatine together and also add to bowl.
    Mix spd 6 for 40secs until smooth
    Add 150gms raspberries either whole or cut in half to bowl and hand mix them in with spatula
    Pour mixture into prepared base and decorate top with remaining berries.
    Place in fridge for 3hrs before serving.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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