Description
One of the most beautiful desserts to look at and the most amazing to dig in to. Here’s how to make it.
Raspberry, Rose, and White Chocolate Cheesecake
Ingredients
Crust
- 300 g digestive biscuits
- 120 g butter, melted
Filling
- 500 g cream cheese, room temp
- 165 g (0.75 cup + 1 tbsp) sugar
- 200 g sour cream
- 160 ml whipping cream 35%
- 3 large eggs
- 1 tbsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp flour
Topping
- 125 g white chocolate bar, chopped
- 50 ml whipping cream 35%
- 1 tbsp rose water (optional - note that the flavor is very subtle)
- 600 g fresh raspberries
- Edible rose petals for decoration (optional but nice)
Instructions
- Preheat oven to 170° C and line the bottom of a 9” springform pan with baking paper.
- Blitz the biscuits and add the melted butter. Mix them together and press down on the bottom of the pan using a spoon or the bottom of a cup. You can shape the crust flat flat or make it higher on the sides like I did, but watch out not to make too thin in the middle if you do that.
- Using a mixer, mix the room temperature cream cheese alone first to smoothen it then add the sugar and continue mixing. Once homogeneous, add the sour cream, mix for 2 minutes, then add the whipping cream, then the eggs one by one. Then the vanilla, then the lemon juice and finally the flour. A general rule for adding the ingredients: mix on medium low, especially after adding the eggs. Incorporating a lot of air into the mix will cause the cheesecake to crack while/after baking. Only add a new ingredient after the first one is fully blended. Once the mix is ready, pour on top of the crust.
- Fill a wide pan with warm water and place it on the lower oven rack under where you plan to put the cheesecake (instead of immersing our pan in the water and risking a soggy base). Bake the cheesecake in a preheated oven at 170° C for 50-60 minutes, until the sides are set and the center is a bit jiggly only.
- Cool on the counter for 15 minutes and then run a knife around the insides before unmolding the cheesecake. Continue cooling in the fridge for 4-6 hours.
- As soon as you start cooling your cheesecake in the fridge, melt the chocolate with the cream and rose water (if using) on top of a water bath. Once the chocolate mix is well melted with no chocolate pieces, cover the chocolate with cling film (the cling film should be touching the top of the chocolate) and refrigerate.
- Before serving, top the cheesecake with the white chocolate and then the berries. Sprinkle food grade roses if you have some, and serve 🍰🌹
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