This could possibly be the best cheesecake ever! This cheesecake will have your guests asking for more. You don't need to bake it, super fast, super easy and tastes so light and creamy with a hint of raspberries and white chocolate finished with stunning mirror glaze.
I'm such a fan of no-bake goodies, because they usually come together quickly and either get stuck into the fridge or freezer to set for a bit, and then voila: baked goods, minus the baking. Make this for someone special :)
Ingredients
4-6 biscuits
100 grams of white chocolate
140 ml of double cream or whipping cream
30 gr of icing sugar
100 grams soft cheese (full-fat, such as Philadelphia)
125 grams mascarpone cheese
100 grams raspberries
1 tsp of vanilla extract
Mirror Glaze
150 gr glucose syrup
150 gr granulated sugar
75 gr Water
10-12 gr gelatine + 75 gr Water for gelatin
100 gr condensed milk
150 gr white chocolate
Food colouring of your choice ( black and orange)
1 tsp of titanium dioxide ( optional)
Directions
Step 1: Crush your biscuits in your food processor or by using the bag of your spoon. Mix the crushed biscuits with melted butter and place into your springform tin.
Step 2: Pop it in the fridge to keep cool while you make the topping.
Step 3: Melt the white chocolate in a bowl over some gently simmering water or do it in a microwave.
Step 4: Whip the double cream with some icing sugar and set aside.
Step 5: Beat the cream, Philadelphia and mascarpone in a bowl until combined, then stir in the double whipped cream and melted white chocolate. Once all mixed in, add the hazelnuts.
Step 6 : Place half of the raspberries onto the biscuit base and cover with the creamy topping. Finishing with the remaining raspberries on the top, maybe some other berries, I used strawberries. I have also used some dark chocolate straws to decorate, watch video.
Step 7: Chill for at least 6 hours or preferably overnight. It is very light and airy, tastes so delicious, practically melts in your mouth! Very naughty dessert, but hey we live once!
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