White Chocolate & Raspberry Cheesecake

You are here:

Print to PDF

[X]

Print recipe

White Chocolate & Raspberry Cheesecake

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

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

Add to shopping list

6

15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
9

Recipe's preparation

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

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.

Accessories you need

Spatula TM31
buy now

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.