White Chocolate Cheesecake with Raspberry Ganache

White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake Recipe

Ok – don’t stress!  I promise you this recipe is heaps easier than it looks!!  This is another one of Tenina’s recipes – she calls it Impress without Stress and it is delicious!!!

Just remember to give yourself enough time to allow the finished cheesecake to set and cool in the fridge – I make this in the morning so it is ready for dinner that night.

Ingredients

  • 200g chocolate cream filled biscuits (Oreos)
  • 40g unsalted butter, cubed
  • 400g white chocolate, in pieces
  • 500g cream cheese
  • 50g caster sugar
  • 1 teaspoon vanilla paste
  • 4 eggs

Ganache

  • 20g good quality raspberry jam (pushed through a sieve to remove seeds)
  • 100g dark chocolate, in pieces
  • 50g cream
  • Fresh or frozen raspberries for decorating

Method

Pre heat oven to 180ºC and line the base of a 16cm spring form pan with baking paper

Place biscuits and butter into bowl and mill for 15 seconds on speed 6

Press into prepared tin and bake for 10 minutes.  Remove from oven and cool

Place white chocolate into clean and dry bowl and chop for 6 seconds on speed 8

Scrape down sides of bowl and melt for 10 minutes at 50ºC on speed 1

Add cream cheese, sugar. vanilla bean paste and eggs.  Beat for 1 minute on speed 6.  Scrape sides of bowl and repeat

Pour onto biscuit base

Place cake tin on top of a pair of chopsticks in the steamer dish.  (chopsticks help the steam circulate – I don’t have chopsticks so I use 4 teaspoons!!)

Rinse TM bowl and add 1000g water.  Place steamer bowl in position

Cook cheesecake for 60 minutes at Varoma temperature on speed 3.  Chill until completely set in the centre (it will be slightly wobbly until cold)

Ganache

Place jam, dark chocolate and cream into bowl and melt for 5 minutes at 50ºC on speed 1

Decorate with raspberries and serve with additional whipped cream if desired.

Serves: 12

Approximate Calories per serve: 536

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