Pink Raspberry White Chocolate Cheesecake
Beautiful and delicious cheesecake with a pinch of raspberry taste.
Ingredients
Oreo base
- 10 Oreo (Without the vanilla cream in the middle)
- 25 g Butter
Cheesecake
- 335 g Cream cheese
- 60 g Granulated sugar
- 1 Egg
- 1 Egg white
- Pinch of Vanilla extract
- 150 g White chocolate
- 60 mL Whipping cream
Raspberry sauce
- 160 g Raspberries fresh or frozen
- 1 tbsp Granulated sugar
- 5 mL Lemon juice
- 7 g Cornstarch
- 80 mL Water
Instructions
Cheesecake Base
- Melt the butter (in microwave/water-bath).
- Crash the biscuit to supersuper fine. Mixed together with the butter.
- Put it to the cake form and press to make the base of the cheesecake. Put in the fridge until you are ready.
Raspberry Sauce
- Mix Corn starch and sugar well in a small pot.
- Add water, lemon juice and berries.
- Cook in medium fire, stir occasionally until it gets thick. If it bubbles too much, turn down the fire.
- Pass the mix through a strainer to remove any seeds/skin. Leave it aside to cool down a bit.
Chocolate mix
- Melt the white chocolate with the heavy cream until it is all mixed (water-bath or in microwave 30s - mix - 30s - mix - until everything is melted).
Cheesecake
- Melt the cream cheese (water-bath) in a large bowl (you will mix everything in this bowl at the end).
- Add sugar and mix just enough to get them combined (don’t overmix – it will create air pocket when you bake).
- Add the eggs and gently mix it to the cream cheese.
- Add vanilla extract and gently mix. Add the chocolate mix and mix until just combined.
- Gradually add some raspberry sauce to the mix, and mix gently. I add 2 table spoons of raspberry sauce each time and added around 8 table spoons in total.
- Take out the base from the fridge. Pour the cream cheese mix to cake form.
- [Optional] Decorate with heart shape on top - use a syringe/dropper to drop a round drop of raspberry sauce on the cheesecake, clockwise from the outside to the center. Use a toothpick, carefully draw through the red dots from the outside to the middle of the cake mix.Alternatively, you can put some raspberry sauce on top, make some swirls with toothpick/knife - and it will look pretty.
- Bake at 170°Celcius for 40 mins. When it's done, leave it in the oven for another 5-10 mins with the oven door open, so it can cool down slowly. When it's cool down completely, put it in the fridge for at least a few hours before served.
Notes
Recipe adapted from cookingclassy.com