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1 White Chocolate Raspberry Cheesecake

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White Chocolate Raspberry Cheesecake

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Ingredients

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  • 100 grams Butter
  • 185 grams Plain sweet biscuits (I use Nice)
  • 500 grams cream cheese
  • 400 grams Condensed milk (or make your own)
  • 100 grams white chocolate melts
  • 300 grams thickened cream
  • 1 level tablespoon gelatine
  • 60 grams 1/4 cup warm boiled water
  • 150 grams Raspberry Coulis
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  • 6
    4h 15min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1. Base:

    1. Line base of 23cm springform tin with baking paper.

    2. Melt butter in TM bowl 40 secs 50 degrees on speed 4.

    3. Add biscuits to bowl and blend 10 sec/speed 9.  Scrap bowl and blend again 2-3 sec/speed 5.

    4. Press crushed biscuits into base  of tin using back of spoon until smooth. Refrigerate 15 minutes.

    Filling:

    Raspberry Coulis - make this first as per Coulis recipe in Edc (page 50). Tm 31 cook book or TM 5 recipe chip/ the basic cookbook p. 270. Set aside to cool.

    Wash bowl and begin filling.

    1. Melt 100 gm white chocolate 2 min/50 degrees/speed 3. Once melted pour into a seperate bowl and set aside to cool. Do not wash TM bowl out.

    2. Add cream cheese to TM bowl 60 sec/speed 5. After 5 secs start pouring condensed milk into bowl through opening in the lid. Follow immediately with thickened cream - mixture should be smooth. Add cooled white chocolate into TM bowl and mix 10 sec/speed 5. Pour into seperate bowl and set aside.

    3.  Place 60 ml (1/4 cup) of boiled water from kettle into microwave safe jug, add 1 tablespoon gelatine and mix with a fork to combine then microwave 20 seconds. Mixture should look clear. Pour gelatine mixture into cream cheese mixture. Pour into prepared base smooth top with a spatula.

    4. Pour cooled Coulis over cream cheese mixture and swirl coulis through Creme cheese using a wooden skewer until desired effect. 

    Refrigerate 4 - 6 hours or until set.

     

  2. If your mixture is runny add extra 1/2 tblsp of dissolved gelatine. This hasn't happened when I've made this but adding just incase.

     

    you can melt extra White chocolate to made a collar for around the edge of the cheesecake. Very effective and decorate with fresh raspberries.

     

    the original recipe is from a Nestle cookbook Delectable Indulgences.

     

10

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Tip

I've made this in both the tm31 and tm5 and it works perfectly in both machines.

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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Comments

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  • Yes it is a beautiful

    Submitted by Pollyfrog on 5. November 2016 - 17:05.

    Yes it is a beautiful cheesecake thanks for your feedback. 

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  • Thanks for posting about the

    Submitted by Pollyfrog on 5. November 2016 - 17:03.

    Thanks for posting about the mistake in step 2 - it does take longer than 3 seconds to melt the butter. I will adjust that in the recipe. Great idea melting the chocolate in the microwave. Glad you enjoyed the cheesecake.

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  • We made this yesterday and

    Submitted by 5westleys on 30. October 2016 - 09:42.

    We made this yesterday and its delicious, just a couple of things we noted in the recipe instructions, it took more than 3 seconds to melt the butter in step 2 (so not sure if thats a mistake) and we ended up melting the white chocolate in the microwave. Thanks for the recipe, well done.

    raspberry white choc cheesecake raspberry white choc cheesecake

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  • Great recipe, works perfect

    Submitted by KristiK on 6. March 2016 - 10:44.

    Great recipe, works perfect every time! Beautiful texture & taste.

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