Скачать или смотреть Raspberry and White Chocolate No Bake Cheesecake

Base;
250 g shortbread biscuits
80 g unsalted butter

Cheesecake Filling;
250 g fresh raspberries
250 g white chocolate
500 g full fat cream cheese
100 g icing sugar
350 ml double cream

Decoration;
500 g raspberries

Method;
For the Base
1- Blitz the biscuits in a food processor to a small crumb, or use traditional method zip lock bag and rolling pin to crush the biscuits. Add the melted butter, straight in to l food processor and pulse few times until the mixture is combined or mix it in a bowl.
2- Add the biscuit mixture into a 8 inches deep springform tin and press down firmly into the even layer.

For the Cheesecake Filling

1- In your stand mixer with the whisk attachment or in a large bowl , whisk together the cream cheese and icing sugar until smooth. Pour in the double cream and whisk until thick!
Melt the chocolate in a bowl over a pan of simmering water, or in the microwave 15 seconds at a time and keep stirring in intervals until full melted after leave to cool down.
Once completed, pour in the cooled white chocolate, and fresh raspberries , mix ot gently with spatula.
Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight.
Next day run knife around edges and carefully remove from the pan .

For Decoration;
Add raspberries on top according to your preferences.


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