Discover the perfect blend of white chocolate and raspberries in this Nigella White Chocolate and Raspberry Cheesecake. This recipe makes enough for 8 people and only takes 30 minutes to make. Enjoy a treat that is both creamy and fruity.
Try More Nigella Recipes:
- Nigella Lemon Cheesecake
- Nigella Lemon And Ginger Cheesecake
- Nigella Lawson No Bake Lemon Curd Cheesecake
💗 Discover The Joy Of Cooking With This Recipe
- Creamy and rich. The combination of white chocolate, double cream, and soft cheese creates a luscious and indulgent texture.
- Burst of fruity flavor. The addition of raspberries adds a refreshing and tangy twist to the cheesecake.
- Easy to make. With simple ingredients and a quick preparation time, this recipe is perfect for both novice and experienced bakers.
❓ What Is Nigella White Chocolate And Raspberry Cheesecake Recipe?
Nigella White Chocolate and Raspberry Cheesecake is a luscious dessert featuring creamy white chocolate, tangy raspberries, and a rich cheesecake filling. It has a creamy texture, white chocolate sweetness, and raspberry flavor.
🍒 Nigella White Chocolate And Raspberry Cheesecake Ingredients
- 200 grams of digestive biscuits (or ginger nuts, Oreos, or shortbread)
- 75 grams butter (melted)
- 300 grams of white chocolate
- 284 millilitres double cream
- 250 grams of soft cheese (full-fat, such as Philadelphia)
- 250 grams mascarpone cheese
- 200 grams of raspberries (fresh or frozen)
🍰 Nigella White Chocolate And Raspberry Cheesecake Instructions
- Mix broken biscuits with melted butter and pour into a lined 20cm springform cake tray. Smooth with a metal spoon.
- While making the topping, chill it in the fridge.
- Overheating the white chocolate in a basin over softly simmering water will render it worthless.
- Mix the cream, philadelphia, and mascarpone in a bowl, then add the melted white chocolate.
- Melt white chocolate and blend with creamy cheese.
- Sprinkle a third of the raspberries on the biscuit base, cover with a third of the creamy topping, and repeat twice more, finishing with the remaining raspberries.
- Let chill for 6 hours or overnight.
💭 Recipe Tips
- Use full-fat soft cheese and mascarpone for a creamy texture and rich flavor.
- Ensure the white chocolate is fully melted and smooth before incorporating it into the cheesecake mixture.
- Gently fold in the raspberries to avoid crushing them and maintain their texture in the cheesecake.
- Chill the cheesecake for the recommended time to allow it to set properly and achieve the desired firmness.
- Be cautious when adding additional ingredients or making substitutions, as they may affect the overall taste and texture of the cheesecake.
🍦 What To Serve With White Chocolate And Raspberry Cheesecake?
Nigella White Chocolate and Raspberry Cheesecake pair well with a dollop of whipped cream, fresh raspberries, or a drizzle of raspberry sauce for added sweetness and presentation.
🎚 How To Store White Chocolate And Raspberry Cheesecake?
- In The Fridge. Wrap traditional Nigella White Chocolate and Raspberry Cheesecake in plastic wrap or an airtight container to store. Store it in the fridge for 3–4 days.
- In The freezer. Completely cool the cheesecake before freezing. Prevent freezer burn by carefully wrapping it in plastic and aluminum foil. Keep frozen for 2–3 months.
🥵 How To Reheat White Chocolate And Raspberry Cheesecake?
- Oven method. Heat the oven to 325°F (160°C). Cover the cheesecake loosely with aluminum foil on a baking sheet. Heat it in the oven for 10-15 minutes until heated.
- Microwave method. Slice the cheesecake and place it on a microwave-safe plate. Warm them in the microwave for 15-20 seconds at a time on medium power until desired.
FAQs
What Type Of Biscuits Can Be Used For The Crust Of The Cheesecake?
The crust of the cheesecake can be made with various types of biscuits, such as digestive biscuits, ginger nuts, Oreos, or shortbread.
Can I Make The Cheesecake Ahead Of Time?
Yes, you can make the cheesecake ahead of time. It is recommended to refrigerate it for at least 4 hours or overnight to allow it to set properly.
How Do I Keep My Cheesecake From Cracking?
To prevent cracking, ensure all ingredients are at room temperature, avoid overmixing, use a water bath, and cool the cheesecake slowly.
Can I Use Coconut Oil Instead Of Butter For The Crust?
Yes, you can use coconut oil instead of butter for the crust. Make sure the coconut oil is in a solid state before using it in the recipe.
Try More Nigella Recipes:
- Nigella Passionfruit Cheesecake
- Nigella New York Cheesecake Recipe
- Nigella White Chocolate Cheesecake
Nigella White Chocolate And Raspberry Cheesecake Nutrition Facts
Amount Per Serving
- Calories: 450
- Total Fat: 30 grams
- Saturated Fat: 18 grams
- Cholesterol: 80 milligrams
- Sodium: 200 milligrams
- Carbohydrates: 40 grams
- Fiber: 1 grams
- Sugars: 30 grams
- Protein: 6 grams
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella White Chocolate And Raspberry Cheesecake
Description
Discover the perfect blend of white chocolate and raspberries in this Nigella White Chocolate and Raspberry Cheesecake. This recipe makes enough for 8 people and only takes 30 minutes to make. Enjoy a treat that is both creamy and fruity.
Ingredients
Instructions
- Mix broken biscuits with melted butter and pour into a lined 20cm springform cake tray. Smooth with a metal spoon.
- While making the topping, chill it in the fridge.
- Overheating the white chocolate in a basin over softly simmering water will render it worthless.
- Mix the cream, philadelphia, and mascarpone in a bowl, then add the melted white chocolate.
- Melt white chocolate and blend with creamy cheese.
- Sprinkle a third of the raspberries on the biscuit base, cover with a third of the creamy topping, and repeat twice more, finishing with the remaining raspberries.
- Let chill for 6 hours or overnight.
Notes
- Use full-fat soft cheese and mascarpone for a creamy texture and rich flavor.
- Ensure the white chocolate is fully melted and smooth before incorporating it into the cheesecake mixture.
- Gently fold in the raspberries to avoid crushing them and maintain their texture in the cheesecake.
- Chill the cheesecake for the recommended time to allow it to set properly and achieve the desired firmness.
- Be cautious when adding additional ingredients or making substitutions, as they may affect the overall taste and texture of the cheesecake.