Fitwaffle No Bake White Chocolate Cheesecake | At Home | Waitrose
We’re back with author, baker and @FitwaffleKitchen founder Eloise Head as she makes a super indulgent, no-bake, white chocolate cheesecake.
With a shortbread base, a white chocolate, cream cheese centre and a white chocolate ganache topping, this dessert is perfect for those with a sweet tooth. It’s indulgent, creamy and a real showstopper of a dessert.
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Ingredients:
280g Shortbread
70g unsalted butter, melted, plus a little extra for greasing
For the filling:
350ml double cream, cold
500g full-fat Essential Soft Cheese, cold
120g icing sugar, sifted
250g white chocolate, melted and cooled to room temperature
For the topping:
300g white chocolate, in chunks
150ml double cream
10g shortbread biscuit crumbs
1 square white chocolate
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White Chocolate & Raspberry Cheesecake - Easy No-Bake Cheesecake Recipe
Learn how to make a delicious white chocolate and raspberry cheesecake with a digestive biscuit base. This no bake cheesecake is just heavenly!
▼ INGREDIENTS LIST:
- 125 g (4.4 oz) of digestive biscuits
- 60 g (2 oz) of unsalted butter
- 300 g (10.5 oz) of white chocolate
- 300 ml (10 oz) of whipping cream
- 300 g (10.5 oz) of cream cheese
- 100 ml (3.4 oz) of whole milk
- 3 gelatin leaves
- 250 g (9 oz) of fresh raspberries
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White Chocolate Cheesecake | Supergolden Bakes
This No Bake White Chocolate Cheesecake is the perfect last-minute dessert. An easy no-bake white chocolate cheesecake recipe with a crunchy gingersnap base topped with deliciously creamy filling.
HERE’S WHY THIS CHEESECAKE IS A MUST MAKE
• SO EASY! This cheesecake uses easy to find ingredients and is foolproof
• NO BAKE! I am sure your oven is working overtime so it’s nice to know that all this dessert requires is some chilling time
COOKIE CRUST This crumbly/crunchy base uses your favourite biscuits and melted butter. I used gingersnap biscuits but Digestives, Oreos, caramel or gingerbread cookies can all be used.
CHEESECAKE FILLING Mascarpone cheese, melted white chocolate and whipped double cream make the up the creamy indulgent filling. You can also use full fat cream cheese (such as Philadelphia) instead of the mascarpone. Try to use a good quality white chocolate bar or chips as they obviously will affect the taste of this cheesecake. Do not use candy melts!
ADD FLAVOUR! I added vanilla paste and a little orange extract but you can use any extract you like such as coconut, peppermint etc Or how about some spice drops like cinnamon?
DECORATIONS AND TOPPINGS I piped some extra whipped cream over my white chocolate cheesecake and added white chocolate truffles, festive sprinkles and mini gingerbread cookies as decorations. Tailor your toppings to the flavouring – why not add some fresh fruit like raspberries or orange slices.
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Lindt White Chocolate Cheesecake (No Bake)
#scrummy #desserts #nobake
White Chocolate Cheesecake (No Bake)
Lindt White Chocolate Cheesecake (No Bake) Recipe.
Timings:
Prep Time: 30 mins.
Chilling Time: 8 hours.
Total Time: 8 hours 30 mins.
Servings:
Serves 8 - 12 people.
Ingredients:
For the biscuit base.
• 3⅛ cups (325g/11 oz) Digestive Biscuits/Graham Crackers.
• 10½ tablespoons (150g/5 oz) Butter, melted.
For the filling.
• 2½ cups + 2 tbsp (600g/21oz) Mascarpone or Cream Cheese - full fat.
• ½ cup (75g/2½oz) Icing/Powdered Sugar.
• 1 tsp Vanilla Extract.
• 1¼ cups (300ml/10 floz) Double/Heavy Cream.
• 1½ cups + 3 tbsp (300g/10½oz) White Chocolate.
To Decorate.
• ¼ cup (50g/1½oz) White Chocolate - grated.
• 8 Lindt White Chocolate Truffles.
Method:
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass. Alternatively use a food processor and blitz until they turn to crumbs.
2. Pour into a bowl, add the melted butter, and mix until fully incorporated.
3. Press the mixture into a 20cm/8inch springform tin, there is no need to grease the tin.
4. Place in the fridge for 30 minutes.
5. Break up the white chocolate and place it in a heatproof bowl over a pan of simmering water to melt.
6. Beat the cream cheese, icing sugar, and vanilla extract until soft.
7. Add the double cream, and whip it together until the mixture firms up and holds its shape.
8. Pour in the melted white chocolate and mix in briefly to combine - be careful not to overmix as you don’t want the mixture to split.
9. Spoon the mixture on top of the biscuit base and smooth out with a spatula.
10. Place in the fridge for a minimum of 8 hours, but preferably overnight.
11. Remove from the tin and place on a serving plate.
12. Decorate with grated white chocolate and Lindt white chocolate truffles or squares of white chocolate.
13. Keep in the fridge until ready to serve.
14. Mmm Scrummy!!!
Storage:
• Will keep in the fridge for up to 3 days.
White Chocolate Cheese Cake Recipe by Food Fusion
An amazing white chocolate Cheese Cake recipe. This has to be the best ever foolproof recipe for a Cheese Cake. To get it right use #Candyland Kitchen Creations Chocolate #HappyCookingToYou #FoodFusion
Written Recipe:
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To order Candyland Chocolate visit: munchmart.pk
White Chocolate Cheese Cake
Serves 6-7
Recipe in English:
Ingredients:
Prepare Crust:
-Digestive biscuits 220g
-Bareek cheeni (Caster sugar) 2 tbs
-Makhan (Butter) salted & melted 5 tbs
Prepare Cheese cake:
-Candyland White Chocolate 200g
-Cream 200ml (room temperature)
-Cream cheese 700g (room temperature)
-Bareek cheeni (Caster sugar) ½ Cup
-Maida (All-purpose flour) 3 & ½ tbs
-Vanilla essence 2 tsp
-Dahi (Yogurt) whisked ¼ Cup (room temperature)
-Anday (Eggs) 3 (room temperature)
-Anday ki zardi (Egg yolk) 1 (room temperature)
-Water hot as required
Prepare Cream Frosting:
-Cream chilled 200ml
-Vanilla essence ½ tsp
-Icing sugar 100g
-Candyland dark chocolate 125g
Directions:
Prepare Crust:
-In a chopper,add digestive biscuits & chop well.
-Add caster sugar,melted butter & chop until crumbled & set aside.
-Use the flat side of the 10”inch spring form baking pan,grease with butter & lined with butter paper.
-Add crust mixture and press firmly down into the base to create an even layer (thickness should be 1 cm) and chill in the refrigerator for 1 hour to set firmly.
Prepare Cheese cake:
-Coarsely chop white chocolate and add in a bowl.
-Add cream & microwave for 2 minutes then mix until well combined & set aside.
-In a bowl,add cream cheese & beat well (approx. 2-3 minutes).
-Add caster sugar & beat well.
-Now add melted white chocolate & cream mixture & beat well for 1-2 minutes.
-Add all-purpose flour,vanilla essence,yogurt & beat again.
-Add eggs,one by one & beat after each addition.
-Add egg yolk,beat again & set aside (Don’t over beat the mixture after adding eggs).
-For water bath,on large baking tary,place oven proof dish and place baking pan.
-Now pour prepared cheese cake batter in baking pan and filled large baking tray with hot water.
-Bake in preheated oven at 170 C for 55-60 minutes (on lower grill) and check the cake by tapping the pan with wooden spoon,if wobbling continues than bake for few more minutes. Let the baking pan rest in oven for 1 hour.
-Take out from the oven & refrigerate for 8 hours.
Prepare Cream Frosting:
-In a bowl,add cream & beat well.
-Add vanilla essence,gradually add icing sugar & beat until soft peaks form & refrigerate until use.
-Use a knife to loosen the chilled cheese cake from the rim of the spring form pan.
-Add prepared cream frosting on cheesecake & use an offset spatula to smooth down the top then remove the rim.
-Coarsely chop dark chocolate,add in a bowl and microwave for 40-60 seconds (medium powder) and mix well then transfer melted chocolate to piping bag.
-Add melted chocolate in silicon mold and freezer for 5 minutes.
-Decorate cheesecake with melted dark chocolate & chocolate buttons then cut into desired slices & serve!
Tips:
-All ingredients must be at room temperature (except for frosting).
-Don’t over beat the batter after adding eggs.
-Baking should be on lower grill.
-To check cheese cake baking,tab baking pan with wooden spoon,if wobbling continues then bake for few more minutes.
-After baking,one hour resting of cake is must in oven.
-Before decoration,cake should be refrigerated for at least 8 hours.
Mini White Chocolate Raspberry Cheesecake / No Bake / Easy Recipe
Mini White Chocolate and Raspberry Cheesecake Recipe / No Bake / Easy Recipe / ASMR cooking
My IG:
For 6 mini cheesecakes (8 x 4 cm)
The cookie base
110g cookies
30g almonds (chopped or processed)
50g white chocolate
3 tbsp milk
Cream cheese filling
200g cream cheese
150g white chocolate
210g heavy cream (50g warm to mix with white chocolate; and 160g cold heavy cream - whipped)
Raspberry jelly
150g raspberries
25g sugar
1 tbsp lemon juice
6g gelatine (bloomed)
Extra raspberries and blueberries for garnish
My baking and camera equipments:
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