Raspberry & White Chocolate Cheesecake Desserts!

Raspberry cheesecake must be one of the things that make this dessert world go round (besides chocolate of course). For today’s recipe, I’m bringing together an infamous pair together for a delicious treat: Raspberry and White Chocolate Dessert Cheesecakes!

The use of the gelatin is pretty important for this cheesecake. It you do not eat gelatin for health, ethical, moral, or ANY reason, you CAN leave it out of the recipe. I will warn you, though, that it will not be the same. The consistency is noticeably different. The taste WILL be delicious though! Happy baking !!!

Instructions:

  1. Place raspberries, sugar, and water into a saucepan. Let them cook over medium heat.
  2. Pour melted butter over crushed white cookies. Stir through to make a base.
  3. Spoon in 2 teaspoons into each dessert containers. Use the end of a flat surface (I used a fondant rolling pin), and press the base down so that it’s compact.


    cookie mixture
  4. Once the raspberries are at a boil, reduce the heat down to a simmer. They should reduce to about half of what they initially were.


    raspberry boil
  5. Once reduced pour them through a strainer. Use a wooden spoon to push the raspberry mixture through the strainer. Let cool.
  6. Dollop about 8 teaspoons of white chocolate onto a piece of parchment paper. Using the back of a spoon, spread the white chocolate out to make a feathering effect. Place that piece of parchment paper in a forming mold or a paper towel roll cut in half. Let these set either in the fridge or at room temperature.


    white choc smear
  7. Use an electric hand mixer on medium speed to semi whip your cream. Transfer to the fridge.
  8. Use an electric hand mixer to beat cream cheese on a medium speed. Add vanilla essence, and white chocolate . Then, add in condensed milk. After about 2 minutes of mixing, it should be a smooth consistency.
  9. Have a saucepan of boiling water at the read. Soak leaves of gelatin in cold water. Then, place the bowl of gelatin over the saucepan of boiling water to double boil until it’s completely melted.
  10. Spoon in 1-2 tablespoons of cheesecake mixture and stir it into the gelatin vigorously. Pour the gelatin and cheesecake mix back into the cheesecake mixture. Combine well.


    combine gelatin
  11. Quickly add in the semi whipped cream. Use a spatula to fold in the cream.
  12. Pour the cheesecake mixture into a snap seal bag. Use a pair of scissors to cut a generous tip from the corner.
  13. Pipe in cheesecake into the dessert containers. Leave about a centimeter or so from the rim of the container.


    Raspberry Dessert Cups with White Chocolate Cheesecake - Recipe by Cupcake Addiction
  14. Spoon in 2 teaspoons of raspberry coulis to the top of the cheesecakes.


    raspberry spoon
  15. Add white chocolate curl, fresh mint leaves, and fresh raspberries to garnish.


Look at these decedent desserts! YUMMM! 😋

-For the printable recipe click here: http://bit.ly/2j4HaZl

What You’ll Need:  

  • 10 white cookies (graham crackers, shortbread etc) crushed
  • 3 tbsp melted butter

Raspberry Topping:

  • 24 ounces of raspberries
  • 1 cup sugar
  • 1 cup water

White Chocolate Cheesecake:

  • 1 sheet of unflavored gelatine OR 1 tbsp gelatine powder
  • 1 tsp vanilla (extract or essence)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup (1/2 pint) heavy whipping cream
  • 2/3 cup water (this is to soak the gelatine sheet in OR to mix the gelatine powder with 5 mites prior to using)
  • 1 x 8 ounce brick of cream cheese, softened
  • 150g (5.5oz) white chocolate melts, melted
  • To garnish: fresh raspberries, fresh mint leaves


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