How to Make The BEST White Chocolate & Raspberry Cheesecake (No Bake) | Trickeys Kitchen

How to Make The BEST White Chocolate & Raspberry Cheesecake (No Bake) | Trickeys Kitchen

------------------ Ingredients ------------------
300g - Double Cream (Heavy/ Whipping)
150g - White Chocolate
500g - Cream Cheese
3 tbsp - Water
12g - Gelatin (~3 tbsp)
1 tin - Condensed Milk (397g)
1 tsp - Vanilla Extract
225g - Digestives Biscuits
85g - Butter (melted)
175g - Raspberries (as required)


------------------ Timestamps ------------------
0:00 Welcome
0:04 Bite Shot - White Chocolate & Raspberry Cheesecake
0:25 Ingredients
0:32 Prep 1 - Grease & line a baking tin
0:46 Step 1 - Dissolve the Gelatin
1:04 Step 2 - Melt the White Chocolate
1:30 Step 3 - Crush the Digestive biscuits
1:41 Step 4 - Add the melted butter. Mix
1:56 Step 5 - Spread the crumb mixture into the tin
2:13 Step 6 - Press down firmly. Refrigerate to set
2:25 Step 7 - Prepare the Whipped Cream
2:47 Step 8 - Whisk Cream Cheese & Condensed Milk
2:07 Step 9 - Whisk in the White Chocolate
3:25 Step 10 - Add in the Vanilla Extract & Gelatin
3:39 Step 11 - Gently fold in the Whipped Cream
3:59 Step 12 - Fold in the Raspberries
4:18 Step 13 - Spoon cheesecake mixture over biscuit base
4:39 Step 14 - Smoothen to a neat finish. Refrigerate for 15 mins
4:59 Step 15 - Spread a layer of White Chocolate Ganache
5:19 Step 16 - Decorate with Raspberry Sauce & White Chocolate Ganache
5:44 Step 17 - Continue to decorate. Use your creativity
6:13 Step 18 - Refrigerate overnight. Release from tin
6:36 Step 19 - Cut into neat slices. Place raspberries on top
7:07 Step 20 - Transfer to a serving plate
7:29 Step 21 - Alternatively, decorate with raspberry sauce & raspberries
7:49 Enjoy the White Chocolate & Raspberry Cheesecake
8:10 Subscribe to Trickey's Kitchen


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