No Bake White Chocolate Raspberry Cheesecake #desserts #cakerecipe

This White Chocolate Raspberry Cheesecake is a simple no heat cheesecake formula for summer! It is SO smooth and velvety and you absolutely never need to turn on the broiler. It's the ideal no heat dessert for flaunting summer berries — strawberries or blueberries work similarly too! Incorporates well ordered RECIPE VIDEO

There's most likely no pastry I adore more than a no heat cheesecake, and this white chocolate raspberry rendition is straight up there at the top!

I know there are a few people who don't care for white chocolate, yet sincerely? You won't discover there are numerous sweets I turn down. I will take them all — aside from pumpkin. Call me insane!

Before I made this cheesecake formula, I was entirely wanting to make a strawberry rendition (and there's a really decent shot that one will show up, as well!), however I couldn't discover any strawberries.

Also try our recipe Chocolate Crepes Recipe #desserts #cakerecipe

Ingredients

• Raspberry Sauce
• 2 1/2 cups frozen raspberries thawed
• 1/2 cup sugar 100g
• 2 tablespoons water
• 1 tablespoon corn starch
• Graham Cracker Crust
• 2 1/2 cups graham cracker crumbs or chocolate baking crumbs
• 1/2 cup butter melted
• FIlling
• 1 cup white chocolate chips 170g
• 1 cup heavy cream 35%, divided
• 24 oz light cream cheese 3 packages
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1 1/2 cups fresh raspberries

Instructions

1. Raspberry Sauce
2. In a small pot, add the raspberries and sugar. Bring to a simmer over medium heat and cook for 2-3 minutes. Mash with a spatula. 
3. Combine water and corn starch and stir into sauce to thicken. Set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).
4. Crust
5. OPTIONAL: Clamp a piece of parchment paper in between the bottom and the outer ring of a 9" Springform pan. This helps with easy removal.
6. In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and 1" up the sides of a 9-10" springform pan. Set aside.
7. Filling
8. In a medium bowl, stir together white chocolate and 1/2 cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool.
9. In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining 1/2 cup cream and beat on high until light and fluffy.
10. Add melted white chocolate and beat on medium speed until incorporated. 
11. Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.
12. Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.
13. Chill at least 5 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.

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Source : bit.ly/2WdROC5