Saturday, July 20, 2013

White Chocolate Raspberry Cheesecake with fresh Raspberry Coulis (No Bake)

  
As some of you dear readers would know I am married to a British guy, my lovable and cute husband Mark...obviously I am very much in-love with him! :-) Anyway, he loves Cheesecake and I do too - I guess, most people do.... :-)

One summer we went to the UK to visit his parents and we attended an afternoon Cookout where people brought desserts to share with everyone. I don't think I knew how to cook then....so I obviously brought nothing...how shameful. Anyway, in that gathering we tasted the most wonderful Cheesecake - super scrumptious and truly perfect! It looked so gorgeous and perfect, too and immediately when we returned to the US Mark said, I ought to re-create it 'cause he just fell in-love with it....Pressure...pressure.

It took me years to have the courage to make it but finally last week I decided I should make it because it's the perfect summer dessert - it's a No Bake Cheesecake and not that difficult to make at all. Besides, how can you say no to the classic Raspberry and White Chocolate Combo?

Now this recipe has a lot of White Chocolate and that really makes this extra special and a cut above the rest. When you got nearly a pound of Chocolate there - it has got to be amazing!!! How can you fail? So, since it's quite an indulgent cake, I say it's one of those that befits a special occasion. Note though that despite all that yummy chocolate in there, it's not really a dense or heavy cheese cake. It's surprisingly light in texture so it's truly enjoyable!!! Every single bite is simply heaven in a plate.

Now to add extra flavor in this dessert, I paired it with a fresh and tangy Raspberry Coulis! The cake is fine without it, but I personally believe it's even more sublime with it! Truly superb. So before the summer is over - make this delectable and truly luscious White Chocolate and Raspberry Cheesecake with fresh Raspberry Coulis and wow all of your friends and family! Enjoy!

 




For the Crust

Ingredients

18 Graham Cracker Squares, crushed* (or Digestives - about 10 - roughly 1 1/2 cups when crushed)
1 teaspoon, ground Cinnamon
1 (2.5 - 3oz) packet of Pecans or Walnuts, crushed (roughly 3/4 cup)
6 Tablespoons, unsalted Butter, melted

Helpful tools:

Glass with a flat and smooth bottom
*Rolling pin to crush the crackers and nuts

Procedure

To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a 9-inch springform pan using the smooth bottom of a glass. Spread the crumb mixture to about 1/2-inch up the sides. Chill the crust while you are making the filling.

For the Filling

Ingredients

14-16 oz good quality White Chocolate,* broken into pieces (not the baking one)
3 Tablespoons, unsalted Butter
2 (8-ounce) packages Cream Cheese, room temperature
1/4 cup caster or super-fine white Sugar
6 Fl. oz / 3/4 cup - Heavy (or whipping) Cream
1 teaspoon, pure Vanilla Extract
1 pint fresh Raspberries (plus a few extra for garnish), cleaned

*If you want a wonderful cheesecake, don't use the Baking Chocolate - choose a good quality chocolate.

Procedure

In a heat-proof bowl over barely simmering water, melt the chocolate and butter. Stir occasionally. Let it cool for a couple of minutes afterwards.

While the butter and chocolate are slowly melting, prepare the other ingredients. In a separate bowl or in the bowl of a stand mixer, mix together the cream cheese, heavy cream and sugar until it has a smooth consistency, roughly 3 minutes. Note that your cream cheese should be in room temp so it's easier to mix. Pour in the vanilla extract. Mix just until it's fully blended in.

Stir the cooled chocolate mixture into the cream mixture. Gently fold in the raspberries. Be careful so as not to release the juices of the raspberries. We don't want the cheesecake to turn pink.

Pour or spoon the mixture on the prepared tin. Spread the mixture evenly and allow  it to set at least overnight. This can be made about 2 days ahead.

For the  Fresh Raspberry Coulis

Ingredients

1 pint fresh raspberries
1/3 cup sugar

Procedure

Puree the raspberries with the sugar. Strain the juice to ensure there are no seeds getting into the sauce. Chill and drizzle on top of the cheesecake just before serving!  


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28 comments:

  1. Hi Abby, hopped from MB's page....wanted to mention that this cheese cake rocks!! love the pictures!! unfortunately cream cheese is not available here...and how I wish I could find a subs for cream cheese....am so glad to meet you here....looks like apart from sharing the same passion....we think alike too...I am also a lawyer turned stay-at-home-mom...so glad that I thought of visiting your site...have a great day!!

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    1. Oh Nisa! That's so great to know. So glad you found us. Happy to meet you!

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    2. What about the Italian mascarpone or Greek yogurt?

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    3. Not sure about Greek Yogurt 'cause that won't be cheesecake if there's no cheese but if by chance Nisa can find an Italian Mascarpone - then I think that would be awesome. Thanks for the suggestion, appreciate it. :-)

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  2. Hello Ms.Abby, I have been making my fair share of blueberry cheesecake (no bake kind) and for the longest time I have been using gelatin to hold the mixture, but I never get this kind of consitency and texture as with your cheesecake and I am so envious, I think something is slightly missing with my ingredients, maybe the melted butter or is it alright to use all purpose cream that is chilled? think it will work? Thanks! I'd like to try this but raspberries are no avail here too.. too bad =( Thanks!

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    1. Hi Micole, I haven't tried all purpose cream but I am sure it will work too. I have never tried using gelatin and didn't find it to be necessary. The butter I think is more for flavor though it may help binding everything together as well. :-)

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  3. Help!

    I don't know much about white chicolate-what label would you recommend?

    My gosh.....this cheesecake is a beauty!

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    1. Hi Isabel, use only the kind of chocolate that you would eat, not the baking kind. What is your fave brand of White chocolate for eating? If you have one, use it. Lindt or Ghirardelli are great options too.

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  4. I'm making this today, except I have no raspberries, so am using mangoes!! Through the Bountiful Baskets organization, I was able to purchase a box of some wonderful mangoes!! So will be adding them to the cheesecake and making a mango sauce. Hope it turns out alright. Thanks for the recipe!! I really love reading your posts on FB, too!!

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    1. Mango sounds terrific and the sauce would be fabulous, am sure. Do let us know how it went. Thanks! :-)

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  5. This cheesecake seems absolutely delicious, combination with red fruits and crunchy dough, I love it, thank you for sharing , somehow, we are your guest, thank you for the invitation:) have a nice dinner with your fiends, liên

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    Replies
    1. Thank you so much! Please enjoy the recipes here and when you get the chance to make it, please send us a feedback. Appreciate your kind comment.

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  6. Hi my naem is Hana and i have allerjic from Gluten
    if you have any recipes for bread , sweets.... ect without Gluten
    i will be thankfull if you replyed

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    1. Hi Hana, I do have some gluten-free recipes. Please just look at the labels on your right hand side on top of the Blog archive (right side bars/tabs) and then click on the gluten-free label and that will show you all the gluten-free recipes. Thanks for stopping by.

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  7. Fell in love with its look :0 Definitely gonna try it out.... :)
    Thanks Abby

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  8. If u dnt have cream cheese u can use fresh cream and condense milk in equal quantities and lemon juice half of the above uses quantities , and mix well to get a cheesy consistency

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  9. Made this for our Halloween Party but with a twist. I used crushed banana chips instead of nuts and used yogurt instead of heavy cream. The result was really great though might not have been as firm if I used heavy cream. Since its a no bake cheesecake, I molded them on individual tiny plastic coffins from the dollar store and topped them generously with the raspberry coulis. It was indeed one hell of a bloody treat! Wish I could share picture of it.

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  10. Would using white chocolate chips work as well? I use them in everything i bake with white chocolate, and they taste wonderful right out the bag also!

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    1. It will work but I would still recommend the true "eating" chocolate but if that is what you prefer then that's no problem. Thanks for asking.

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  11. It can but I would still recommend the true "eating" chocolate but if that is what you prefer then that's no problem. Thanks for asking.

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  12. Do u set this in the fridge or in the freezer? Sorry, clueless here. Looks yummy. I never baked or cooked anything but i really wanna try this.

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    Replies
    1. In the fridge is fine. Thanks for asking.

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  13. Looks delicious! Will have to try this ;-)

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    1. Please enjoy Yvonne! Thanks for stopping by.

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