Raspberry White Chocolate Cheesecake Recipe is the ultimate recipe .Everyone who has a piece of the cheesecake can't get enough of it.We love it.and it always turns out great.
200g plain chocolate biscuits
1/2 cup (90g) finely chopped white chocolate
80g butter, melted
1/2 cup (125ml) cream
200g white chocolate, extra, chopped
1 cup (250g) mascarpone cheese
250g packet cream cheese
1/2 cup (110g) caster sugar
2 egg whites
400g fresh raspberries
Process biscuits until mixture resembles fine breadcrumbs.
Add chocolate and butter; process until just combined. Using one hand, press crumb mixture evenly over base and side of 25cm springform tin.
Cover; refrigerate 30 minutes or until firm. Meanwhile, preheat oven to slow.
Place cream in small saucepan, bring just to a boil, pour over exira chocolate in small bowl: stir until melted, cool slightly.
Beat cheeses and sugar in medium bowl with electric mixer until smooth; beat in eggs, one at a time, then chocolate mixture, beating until just combined.
Beat egg whites in clean small boM with electric mixer until soit peaks form, fold into chocolate mixture with 250g of the raspberries.
Place tin on oven tray, pour cheesecake mixture into tin. Bake in slow oven about 1 1/2 hours or until just firm.
Cool in oven with door ajar. Cover cheesecake; refrigerate 3 hours or overnight. Remove from tin just before serving.
Top cheesecake with remaining raspberries and dust with silted icing sugar, if desired.
|Raspberry White Chocolate Cheesecake Recipe|