There’s something so satisfying about creating something delicious with minimal effort. This no bake raspberry and white chocolate cheesecake is approved. Let’s create together. First thing first, let’s make the base. Grab those shortbread biscuits and crush them until they are transformed into a fine crumbs. Now combine with melted butter. This needs to be pressed into a spring form tin creating an even layer across the base. Moving on to the cheesecake filling. Throw in the full fat cream cheese and icing sugar. Whisk together until smooth and creamy. Let’s whip the double cream. This will add the perfect lightness to our cheesecake. Melt the white chocolate until it’s beautifully smooth and let it cool slightly. Once the chocolate has cooled down, gently fold into the cream cheese mixture. But wait, don’t forget the fresh raspberries. Carefully mix them in. We want those burst of flavors in every bite. Pour this cheesecake filling over the prepared base in the spring pumpin. Use a spatula to smooth the top. Now cover it with a cling film and pop it in the fridge for about 5 to 6 hours to chill. Patience is the key to perfection. The next day is finally time to reveal your creation. Carefully run the knife around the edges and gently remove it. Look at that beautiful layers. This is totally optional. To finish, arrange those fresh raspberries on top. This not only looks fabulous, but adds the lovely freshness. Enjoy every blissful bite of this lovely creation. You have earned it. and dry.
6 Comments
Looks soo yeammy 😃❤️
It looks very good and delicious🤤
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Where is the recipe?