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Raspberry cheesecake with white chocolate…Can there be anything more delicious and extraordinary that this dessert? Try cooking it right away following the instructions below and your family and friends will definitely appreciate the result!
Mill the chocolate biscuits in a blender, add chopped walnuts and melted butter. Mix everything well and spread on the bottom of the loose-base cake tin, which is around 26 cm in diameter. Use the spoon to spread the base smoothly
Melt white chocolate and 250 ml of cream on small fire in a pot
Whip the eggs with sugar and cream cheese at LOW speed
Add white chocolate cream to the cheese mass. Whip everything well at LOW speed once again using a mixer. Otherwise, large bubbles will appear on the surface of the cheesecake and it will lose its nice appeal
Pour the cheese layer on the base of the cake, add 100 g of fresh raspberry
Cover the tin with foil to prevent the water from getting inside. Then take another tin or a bowl of a larger size, pour water inside and place the cheesecake tin into the bowl with water.
Place the “construction” into the pre-heated to 150-160 degrees oven for about 1.5 hours. If the center of the cheesecake looks soft, do not pay attention to this, because it is ready! Take the cake away from the oven, dissolve gelatin in warm water, add whipped cream and sour cream. Mix the layer and cover the surface of the cheesecake. Put the dessert in a fridge for the night! That’s it! Your raspberry cheesecake with white chocolate is now ready! Enjoy the dessert!