Raspberry Cheesecake is a refreshing dessert full of gorgeous mascarpone and white chocolate. Drizzled with raspberry coulis and sprinkled with fresh raspberries for a perfect contrast between tart and sweet. This is one of my favourite dessert and there is never anything left! Serve as a dessert/pudding all year round but especially during the summer for a cooling al fresco finish.
Raspberry Cheesecake
A beautiful dessert to look at but even better to eat. This is a light filling with a biscuit base that always impresses.
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Servings: 6 People
Calories: 749kcal
Ingredients
- 150 g biscuits digestive or ginger nut
- 75 g unsalted butter
- 250 g mascarpone
- 1 tsp vanilla extract
- 300 ml double cream
- 450 g raspberries
- 200 g chocolate white
Instructions
- Add the biscuits to a freezer bag and bash with a rolling pin until it becomes crumbs but not powder.150 g biscuits
- Add the butter to a pan and melt over a low heat. Once melted add the biscuit crumbs to the pan and stir to combine coating the biscuits.75 g unsalted butter
- Using a little extra butter, lightly coat an 8-inch cake tin and cover the base with a piece of parchment/greaseproof paper. (Use a springform tin
- Add the crumbed biscuit to the bottom of the cake tin and level out pressing firmly using a flexible spatula.
- Cover with clingfilm and put in the fridge.
- In a bowl, add the mascarpone cheese and double cream and whisk, ideally with an electric hand whisk. Continue to whisk until the mixture holds a peak.250 g mascarpone, 300 ml double cream
- Add the vanilla extract and stir in gently.1 tsp vanilla extract
- Place a pan of water over a medium heat and bring to a simmer.
- Break the white chocolate into pieces and place into a glass bowl over the water but not touching .200 g chocolate
- Slowly stir until the chocolate has melted. Remove from the water and leave to cool but not turning solid.
- Gently add to the whipped mascarpone and cream mixture. The consistency should be firm but not hard.
- Carefully spoon the chocolate and mascarpone mixture into the cake tin and level using a spatula. Cover with plastic wrap and chill ideally overnight.
- When ready to serve, add 150g of washed raspberries to a bowl and blend using a hand blender until a pulp. Pass the pulp through a fine sieve to remove the seeds.450 g raspberries
- Remove the cheesecake from the fridge and using a flat/palette knife and run it around the edge of the cake tin. Remove the springform sides of the tin carefully.
- Sprinkle the whole raspberries over the cheesecake and drizzle the raspberry coulis over the cheesecake.
- Serve and enjoy.
Nutrition
Calories: 749kcal | Carbohydrates: 44g | Protein: 8g | Fat: 63g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 126mg | Sodium: 280mg | Potassium: 318mg | Fiber: 7g | Sugar: 23g | Vitamin A: 1660IU | Vitamin C: 20mg | Calcium: 134mg | Iron: 2mg