White Chocolate Cheesecake with raspberries
White Chocolate is not real chocolate they say! It consists of cocoa butter, sugar and milk solids and is kind of beige or ivory in color.
White Chocolate is the softest and most fragile of all chocolates and you just have to put a block in your mouth to see how fast it melts. So extra caution has to be taken when heating or melting the chocolate as it burns and will seize up very quickly.
I love to use “chocolat blanc”, love the velvety, creamy feel in my mouth and in baking it is just amazing. Just last year, I made Churros with White Chocolate sauce, oh my word, it was deliciousness in overdrive. My version of the classic Malva Pudding caused quite a stir when I posted it, so try it and you be the judge!
Cheesecakes – phew there must be so many recipes and how is this White Chocolate Cheesecake any different? It was made with love, that’s how!
White Chocolate Cheesecake with Raspberries
For the crust
2 x 176g Oreo biscuits
150 g butter – melted
For the filling
3 x 250 g cream cheese – room temperature
5 ml vanilla essence
1 x 385g condensed milk
juice of 1 big lemon
2 x 100g white chocolate – melted in a bowl on a pot of warm water
250 ml cream
5 sheets gelatine
100 ml cold water
2 cups fresh raspberries
Place the Oreo biscuits in your food processor and blitz until it becomes fine crumbs. Add the melted butter and mix. Press the crumbs into a 25 cm loose bottom cake tin, go about halfway up the sides. To make the filling, pour the condensed milk into a bowl and add the lemon juice. Stir and allow to thicken. Place the cream cheese and vanilla in your mixer and mix until it is light airy. Add the thickened condensed milk and mix. Add the melted white chocolate and mix well. Soak the gelatine sheets in the cold water until it is soft. Place the bowl with water and gelatine in the microwave oven and heat for 30 seconds or until the gelatine has melted completely. Allow the gelatine to cool down, but not set. Slowly pour the melted gelatine into the cream cheese mix while the machine is running. Lastly whip the cream until stiff and fold into the cream cheese mixture. Pour into the tin with the crust and set for a few hours. Just before serving, place the raspberries on top of the cheese cake.