This no-bake White Chocolate Cheesecake is the best cheesecake I have ever made! It’s light, fresh, fluffy, creamy, irresistible. I have to admit it was so easy to make, that you can do it, even if you are a total baking beginner.
This enjoyable piece of cake on a plate makes a spoon full of fresh cream, white chocolate and juicy raspberries with a crumbly biscuit base. Let’s make it!
HOW TO MAKE CRUST
Every cheesecake recipe starts with a biscuit base. So for this White Chocolate Cheesecake I choose gingernut biscuits and they worked really well in this recipe. You can use any biscuits of your choice, digestive biscuits, oat biscuits or also shortbread biscuits.
This process is very easy and you probably know it if you ever made some cheesecake before. First of all, we going to crush our chosen biscuits in a food processor. If you don’t have a food processor you can crush them in a sealed freezer bag with a rolling pin. Once our biscuits are finely blended/crushed transfer them to a large bowl and mix them with unsalted melted butter.
Mix butter and biscuits well, so they can absorb all the butter. Line the cheesecake tin with parchment paper and add the biscuits and press them into your tin.
CHEESECAKE FILLING
For White Chocolate Cheesecake to be irresistible, the cheesecake filling has to be fresh, creamy and fluffy. I’m using only fresh ingredients, here are all the ingredients, you will need for filling.
- Fresh Double Cream
- Cream Cheese
- White Chocolate Bar
- Fresh Raspberries
First, we going to whip fresh double cream with a hand mixer. Adding cream cheese, melted white chocolate and raspberries. Fold gently until fully combined.
Then transfer the cheesecake mixture into the tin on top of the biscuit base and flatten & smooth the top with a spoon or palette.
CHOCOLATE GANACHE
Finally, we going to make white chocolate ganache. Place white chocolate in a glass bowl, in medium saucepan heat fresh cream and pour over chocolate and leave for 1 minute. Using a hand mixer, blend the fresh cream with white chocolate until well combined. Leave cool slightly and pour into cheesecake tin on top of cheesecake filling.
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STEP-BY-STEP RECIPE
White Chocolate Cheesecake
This enjoyable piece of cake on a plate makes a spoon full of fresh cream, white chocolate and juicy raspberries with a crumbly gingernut biscuit base.
Ingredients
Instructions
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First of all, we going to crush our chosen biscuits in a food processor. If you don’t have a food processor you can crush them in a sealed freezer bag with a rolling pin. Once our biscuits are finely blended/crushed transfer them to a large bowl and mix them with unsalted melted butter.
Mix butter and biscuits well, so they can absorb all the butter. Line the cheesecake tin with parchment paper and add the biscuits and press them into your tin.
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Then, we going to whip 300 ml fresh double cream with a hand mixer. Once cream whipped, leave some whipping cream for decorating and transfer into piping bag and set aside in refrigerator. Then add cream cheese, 160 g melted white chocolate and 120 g raspberries. Fold gently until fully combined.
Then transfer the cheesecake mixture into the tin on top of the biscuit base and flatten & smooth the top with a spoon or palette.
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Finally, we going to make white chocolate ganache. Place white chocolate in a glass bowl, in medium saucepan heat 100 ml fresh cream and pour over chocolate and leave for 1 minute. Using a hand mixer, blend the fresh cream with 100 g white chocolate until well combined. Leave cool slightly and pour into cheesecake tin on top of cheesecake filling.
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Refrigerate cheesecake for at least 4 hours or overnight. Before serving decorate whipping cream and some fresh raspberries
