Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, unbaked white chocolate cheesecake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Unbaked white chocolate cheesecake is only one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Unbaked white chocolate cheesecake is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have unbaked white chocolate cheesecake using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Unbaked white chocolate cheesecake:
- Make ready 300 grams sweet biscuit
- Get 50 grams butter
- Take 500 grams cream cheese
- Take 1 can sweetened condensed milk
- Get 180 grams white chocolate
- Take 60 ml milk
- Make ready 300 ml Thick cream
- Make ready 3 gelatine leaves
This White Chocolate Raspberry Cheesecake is an easy no bake cheesecake recipe for summer! It is SO smooth and creamy and you don't ever have to turn on the oven. It's the perfect no bake dessert for showing off summer berries ??? strawberries or blueberries work just as well! Includes step by step RECIPE VIDEO Next layer is white chocolate cheesecake filling.
Instructions to make Unbaked white chocolate cheesecake:
- Crush biscuits in food processor until they are a fine crumb
- Melt butter in microwave and then combine to biscuit crumb
- Mix until a thick crumb and then make cake base in a spring form pan, put in freezer for 20 mins.
- Combine cream cheese and condensed milk in a large bowl and beat on high with electric mixer until smooth
- Place gelatine leaves in room temp water for approx 2 mins, heat milk up in microwave (approx 20 seconds). Then squeeze water from gelatine and add to milk. Set aside.
- Melt white chocolate either in microwave or in a heat proof bowl over boiling water, one removed, mix until smooth.
- Add gelatine / milk mix and white chocolate to the cream cheese mix and fold.
- Whip cream until soft peaks form and then fold into mixture. Add to cake base and refrigerate minimum 6 hours or overnight.
- Garnish with fresh berries or leave plain!
Mix cream cheese and sugar until smooth and creamy, add cream cheese mixture into beaten heavy cream and mix and add melted white chocolate. The best part is the raspberry swirl. You will need a food processor, add raspberries and granulated sugar to a food processor and pulse until well pureed. Whisk cream cheese into the melted chocolate until melted. Fold whipped topping into the chocolate mixture; spread into the graham cracker crust.
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