Raspberries White Chocolate Cheesecake (updated recipe)
One of the prettiest and sweetest cheesecake!
Equipment
- 18cm round cake tin
- Clean dropper or syringe
Ingredients
Base
- 14 Oreo Biscuit
- 30 g Butter melted
Raspberry sauce
- 160 g Raspberries
- 1 tbsp Sugar
- 5 mL Lemon juice
- 7 g Corn starch
- 100 mL Water
Cream cheese mix
- 350 g Cream cheese room temperature
- 40 g Sugar
- 150 g White chocolate
- 60 mL Whipped cream
- 1 Egg
- 1 Egg white
- Vanilla essence
Instructions
Base
- Crush the Oreo biscuits and add them to the melted butter.
- Mix them well, and put them into a cake tin that is lined with baking paper.
- Press the biscuit crumbs down with a glass to form a cake base.
- Leave the base in the fridge until ready to use later.
Raspberry sauce
- Put the corn starch, sugar, lemon juice, water, and raspberries into a small pot.
- Heat up over a medium fire, stir often. If the sauce bubbles too much, reduce the heat.
- When the sauce thickens, it's ready to remove from the heat.
- Sieve the sauce to remove any skin or seed. Set aside to cool down for later use.
Cream cheese mix
- Put the cream cheese into a big mixing bowl. Make sure the cream cheese is at room temperature.
- Add sugar and mix with a whisk until just combined. Make sure you don't overmix the cream cheese to avoid too many air bubbles, mix it gently and slowly.
- Water bath method, 170°C 25 mins, left in the oven until cool
- Whisk 1 egg and 1 egg white, add it to the cream cheese.
- In a separate small bowl, add the whipping cream to the white chocolate. Melt them over a water bath, stir well. Add it to the cream cheese mixture and mix until just combined.
- Add 8 tbsp of raspberry sauce to the mixture. Add in 2-3 batches, mix well after each addition.
Assemble and bake
- Preheat the oven to 170°C.
- Take the base out of the fridge. Wrap the cake tin with 2 layers of aluminum foil.
- Pour the cream cheese mixture into the cake tin.
- Leave the cake tin 2-3 cm above the table. Drop the cake tin down to remove air bubbles. If there are still many air bubbles, use a toothpick to break them.
- Use a clean dropper or syringe, and pump some raspberry sauce into it.
- Carefully put 2 drops of it on the outer edge of the cake. Continue with this in a circular motion, from the outside to the center. When you get closer to the center, you can drop less sauce to make a smaller circle.
- Use a toothpick to carefully drag from the first drop to the last drop slowly and smoothly, from the outer to the inner.
- Put the cake tin into a bigger baking pan. Pour around 2 cm of water into it.
- Put it in the oven and bake for 25 mins. Close the heat and leave the cheesecake in the oven to cool down. The remaining heat will continue to bake the cheesecake. Remember not to open the oven door in between to avoid a big difference in temperature.
- After 2-3 hours, you can open the door slightly, and eventually leave the cake on the counter to cool completely. Leave in the fridge overnight or at least 3-4 hours before serving.
- Use a hot towel to clean the knife after every cut to give a clean cut to the cake.