White Chocolate Cheesecake with Raspberry Coulis

Fluffy no-bake white chocolate cheesecake. A rich dessert that’s delicious served with tangy raspberry coulis. 

DSC07784

You will all know by now how much of fan I am of my no-bake treats on this blog. I always enjoy testing and creating different kinds of no-bake desserts, especially no-bake cheesecake recipes.

Now it’s officially spring it’s time to share some fresh fruity desserts and recipes.

I’m kicking off the season with this white chocolate cheesecake. Consisting of layers of buttery digestive biscuit base and creamy smooth white chocolate cheesecake. Each slice is served with a drizzle of homemade raspberry coulis which contrasts beautifully with the cheesecake.

DSC07767

We served this cheesecake for guests we had over the Easter weekend for a dinner party. It was requested I make a dessert for our cheesecake loving friends and this recipe certainly impressed.

Each slice cuts perfectly and holds its shape even without gelatine. You can serve the cheesecake with an assortment of mixed berries but I think the raspberry coulis and fresh raspberries really compliment the white chocolate.

DSC07734

DSC07785

Ingredients:

Biscuit Base:

300g or 20 digestive biscuits

140g unsalted butter

White Chocolate Cheesecake:

500g full-fat cream cheese, softened (I leave mine out at room temperature for about half an hour to soften)

300g white chocolate

300ml double cream

45g (3 tablespoons) icing sugar

1 teaspoon vanilla extract

Raspberry Coulis:

200g-250g (2 cups) fresh or frozen raspberries

1-2 tablespoons icing sugar

1 tablespoon lemon juice or water

Method:

  1. To make the biscuit base: Break the digestives up into smaller pieces. Place in a ziplock bag and crush with a rolling pin or place the in a food processor and process until they’re fine crumbs. Mix together with the melted butter. Press the biscuit crumbs into a 23cm springform cheesecake tin until compact and firm. Leave in the fridge whilst you make the cheesecake filling.
  2. To make the cheesecake filling: Melt the white chocolate over a bain-marie or in a heatproof bowl in the microwave in 20-second intervals. Leave to cool slightly.
  3. Beat together the softened cream cheese and the melted white chocolate until smooth.
  4. In a separate bowl whisk the cream, icing sugar and vanilla until soft peaks form. Fold the cream in two batches into the cream cheese mixture.
  5. Spread the cheesecake filling onto the prepared biscuit base and smooth over with a palette knife or spatula. Cover and leave to set in the fridge for at least 6-8 hours or preferably overnight.
  6. To make the raspberry coulis: Place the raspberries, icing sugar and lemon juice/water in a small saucepan. Heat gently and continue to cook until the raspberries break down and you’re left with a thick and glossy sauce. Take off the heat and pass the coulis through a fine mesh sieve into a clean bowl. Discard the seeds. Leave the sauce to cool before refrigerating.
  7. Serve the cheesecake with white chocolate shavings, the chilled raspberry coulis and some fresh raspberries. Cheesecake will store in the fridge in an airtight container for up to 3 days.

DSC07801 (1)

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Tim Tam Cheesecake

Creamy, chocolatey Tim Tam cheesecake. The ultimate treat for any cheesecake lover. It’s easy to make and the best part is it’s completely no-bake! 

DSC09015

The greatest thing about blogging is interacting with other bloggers and creating friendships with people who share the same passion as me. I started talking with my friend Lilly who writes the blog lillybites.com a while back. We have a lot in common and we both love food! When Lilly asked if I wanted to tart part in an ingredient swap and I was so excited because I’ve not had the chance to visit Australia yet and try Australian candy. We arranged to send each other a parcel containing favourite foods (like biscuits, chocolate bars etc…) from our countries.

Lilly is a big fan of my recipes, and she especially likes my Terry’s chocolate orange cookies even reviewing the recipe on her blog. If you’re from, live or are visiting Australia, Lilly reviews cafés, restaurants and bakeries mainly focussing around Sydney. Her blog is definitely worth taking a look at.

I cheekily mentioned to Lilly that I would love to try Tim Tams. We don’t get Tim Tams here in the UK and I’ve always been so eager to try them because everyone always says how tasty they are. When I received my parcel in the mail all the way from Sydney I was beyond excited to open it and see what was inside. Along with the Tim Tams I received vegemite chocolate. Yes you read it right, I said VEGEMITE. This was definitely the weirdest chocolate I’ve ever tasted. I also got to try traditional Aussie treats like Cherry Ripe (a coconut and cherry dark chocolate bar) and Milo which is a malt flavoured cocoa drink.

DSC09018

As soon as I received the Tim Tams I knew exactly what I wanted to make. It had to be a cheesecake!

This cheesecake starts like all my other cheesecake recipes, with a buttery biscuit base. This time I went for Bourbon biscuits, these are chocolate sandwich biscuits with chocolate buttercream filling. If you want you could substitute with chocolate Oreos or another of your favourite biscuit/cookie.

The cheesecake filling is made by folding white chocolate and a mix of chopped/crumbled Tim Tams into a simple no-bake vanilla white chocolate cheesecake.

Digging into each slice, the cheesecake is decadent and creamy smooth. You get a taste of Tim Tams in each bite! It’s quite a sweet and rich cheesecake so I recommend starting with a small slice and then going back for your next slice! 😉

(Serves 10-12)

Ingredients:

Biscuit Base –

140g (5 ounces) unsalted butter, melted

300g (11 ounces) Bourbon biscuits (you can use Oreos)

Cheesecake Filling –

500g (18 ounces) full-fat cream cheese

300ml/1/2 pint (1 and 1/4 cups) double/heavy cream

85g (3/4 cup) icing sugar, sifted

1 tsp vanilla extract

200g (7 ounces) white chocolate, melted and cooled slightly

Half a pack of TimTams (approx. 5-6) – chopped or crumbled

Method:

  1. To prepare the base: Place the biscuits in food processor and blitz until fine crumbs. Or place the biscuits in a ziplock bag and crush with a rolling pin. Mix the biscuit crumbs with melted butter until combined. Press into the cheesecake tin until firm. Chill in the refrigerator.
  2. To make the filling: Gently melt the white chocolate over a bain-marie or in the microwave in 20 second intervals. Once completely melted, leave to cool slightly. Whisk the cream with the vanilla and icing sugar until soft peaks form. In another mixing bowl, gently beat the softened cream cheese until smooth. Fold through the cream and white chocolate. Then finish by folding in the chopped Tim Tams.
  3. Spread the cheesecake filling over the biscuit base. Smooth over and level with a spatula or palette knife. Cover and leave in the refrigerator for at least 6 hours or overnight – I recommend overnight chilling.
  4. Once set decorate in any way you like. I topped the cheesecake with chopped Tim Tams, but it would be great as it is!
  5. Slice up and enjoy! The cheesecake will keep in an airtight container in the refrigerator for up to 2 days.

terrys chocolate orange cookies lillybites

(Picture courtesy of lillybites.com

Read Lilly’s review of my cookie recipe here

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext