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1 White Chocolate Raspberry Cheesecake

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White Chocolate Raspberry Cheesecake

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Ingredients

10 slice(s)

Cheesecake

  • 200 g Chocolate Biscuits
  • 290 g white chocolate
  • 400 g raspberries
  • 80 g Butter melted
  • 125 g cream
  • 250 g mascarpoone
  • 250 g cream cheese, softened
  • 110 g caster sugar
  • 3 --- eggs
  • 2 --- egg white
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5

Recipe's preparation

    Base

  1. Place biscuits in bowl - Spped 8 for 5 secs (or until bread crumb like consistancy)

    Add 90 g white chocolate and butter to crumbs - speed 4 - 10 secs (until combined)

    Press mixture into 25cm spring form pan - including up sides as well

    2. Filling

  2. Preheat oven to 150 C

    Clean & Dry bowl - Beat egg whites before starting filling (will be used in the filling but easier to form peaks with a clean, dry bowl)  - Butterfly,  - 2 mins speed 4.  Set aside in the fridge

    Insert butterfly & heat cream - 5 mins, 90 deg, speed 3

    Add remaining chocolate, heat and stir until melted - 2 mins, 90 deg, speed 2 - Set aside and allow to cool slightly

    Add chesses and sugar to bowl - beat together until smooth - 2 mins @ speed 3

    Add eggs 1 at a time

    Add cocolate mixure until combined.

    Fold egg whites into mixture

    Pour Mix into prepared base

    Add 200g Raspberries at points around cake (sink some as well)

    Place in oven for approx 1-1.5 hours or until firm

    Cool in oven with door ajar.  Place in fridge overnight & remove just before serving.

    Top with remaining Raspberries and a dusting of icing sugar.

10

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11

Tip

Photo courtesy of Taste.com (Mine doesn’t last too long!)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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  • Difficult to follow recipe that needed cooking for...

    Submitted by Goodiewooden on 7. January 2020 - 17:34.

    Difficult to follow recipe that needed cooking for over double the time listed and even then I could've potentially still benefitef from being cooked for longer.

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  • Hello! I am currently making this cheesecake, and...

    Submitted by kjcjobrien on 30. June 2018 - 17:03.

    Hello! I am currently making this cheesecake, and two hours in its still no where near set. I have followed the recipe, just wondering if anyone has had this issue? Advice?

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  • I used a smaller pan and so

    Submitted by DonnaMC on 23. December 2015 - 07:05.

    I used a smaller pan and so the cake was deeper

    it took a long time to set and liquid seeped out into the tray underneath. I haven't cut it yet as im

    not convinced that it has set completely, have left it in the fridge overnight

    the recipe doesn't say to remove the butterfly at any point, do you use the butterfly all through the process of beating or do you remove after the adding chocolate mixture ?

    the cake smelt amazing whilst cooking so I can't wait to try, fingers crossed it has set

    DonnaMC

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  • Yum, very nice i took it

    Submitted by Thebartlettbunch on 21. May 2015 - 22:07.

    Yum, very nice tmrc_emoticons.) i took it along to a dinner and they all loved it.  I used chocolate ripple biscuits for the base.  Thank you tmrc_emoticons.)

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  • Thank you for this amazing

    Submitted by jackluke on 3. May 2014 - 11:02.

    Thank you for this amazing reciepe.  I made this for my work collegues and they thought it was devine!

    I think this will be a weekly addition to the menu now!   tmrc_emoticons.)

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  • Made this for a birthday

    Submitted by BrookeW on 15. February 2014 - 19:36.

    Made this for a birthday dinner and it was a hit! I wish I had taken a photo because it looks fabulous. 

    I used a frozen mixed berries and it was so delicious. The left overs were even better the next day when the base had softened more. Thanks for this recipe it is a definite winner!! 

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  • Divine !!!

    Submitted by kasquinn on 7. October 2013 - 07:59.

    Divine !!! Big Smile

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  • We couldn't wait and had some

    Submitted by Karen Louey on 9. September 2013 - 23:09.

    We couldn't wait and had some a couple of hours after making it and it was really great,

    but even 10 times better when eaten the following day cold from the fridge.

    I used frozen rasberries and they made it amazing.

    I will be making this again.

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  • :YUMMO! I also just through

    Submitted by Oyum on 23. June 2013 - 19:51.

    :YUMMO! I also just through everything in, turned out delicious!! Everyone loved it!!  tmrc_emoticons.)

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  • Loved this recipe.  Very

    Submitted by Lyn McCormick on 26. May 2013 - 13:07.

    Loved this recipe.  Very wicked!  Had to make it 2 weekends in a row by popular demand.  I changed a few things because I am lazy....

     

    WHIPPED egg whites first and set aside (then I didnt have to clean & dry bowl)

    BASE: I didn't bother melting the butter...OR doing the individual steps.  I added all 3 ingredients to the TM bowl and milled togerther to breadcrumb consistency...then pressed into the base and put in fridge to set until used in the baking step.  Worked a treat.  I used chocolate coated digestive bicuits.

    DROPPED raspberries from varing heights and they 'sunk themselves' at different levels tmrc_emoticons.)

     

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