White Chocolate Raspberry Cheesecake No Bake Food

NO BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• 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.
• 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).
• 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.
• 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.
• In a medium bowl, stir together white chocolate and 1/4 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 to room temperature.
• In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining 1/4 cup cream and beat on high until light and fluffy, 2-3 minutes.
• Add cooled melted white chocolate and beat on medium speed until incorporated.
• Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.
• Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.
• Chill at least 8 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool.
• In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling.
• Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit.
• In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.
• Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours.

WHITE CHOCOLATE-RASPBERRY NO-BAKE CHEESECAKE

Steps:

• Process cookies in food processor until finely ground. Add margarine; mix well. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat Neufchatel and sugar in large bowl with mixer until blended. Add fruit spread; mix well. Stir in raspberries and COOL WHIP; spoon into crust.
• Refrigerate 4 hours or until firm. Sprinkle with grated chocolate just before serving.

WHITE CHOCOLATE & RASPBERRY CHEESECAKE (NO BAKE)

Steps:

• For the base, combine biscuits & butter, then press into the base of a 23cm (9.5") springform tin.
• For the filling, put the chocolate, butter and vanilla pod in a heatproof bowl and microwave in 20-second bursts to melt it. Allow to cool slightly.
• In another bowl, mix the soft cheese, sugar and whipping cream til smooth.
• Remove the vanilla pod from the chocolate mixture and stir the chocolate into the cream. Gently stir in raspberries with a spatula, then spoon on top of the base, smooth carefully, and leave in the fridge to set (8-24 hours).
• Remove from tin and decorate with raspberries to serve.