Description
A decadent no-bake raspberry cheesecake with luscious white chocolate, a crisp maria biscuit base, and a silky mascarpone cream filling. Finished with a smooth white chocolate ganache and fresh raspberry syrup, this dessert offers a perfect balance of sweetness and tartness, ideal for any occasion.
Ingredients
Scale
Base
- 180 g maria biscuits
- 160 g unsalted butter
Raspberry Syrup
- 200 g raspberries
- 75 g granulated sugar
Cheesecake Filling
- 150 g white chocolate (for melting)
- 250 g mascarpone cheese
- 16 g Klopfix (whipping agent)
- 35 g powdered sugar
- 8 g vanilla sugar
- 200 g cream cheese
- 400 ml heavy cream (cold)
White Chocolate Ganache
- 100 g white chocolate (chopped)
- 45 ml heavy cream
Garnish
- Fresh raspberries
- Mint leaves
- Some reserved raspberry syrup
- Some reserved white cheesecake mixture (for piping)
Instructions
- Melt White Chocolate: Melt 150 grams of white chocolate au bain-marie (using a double boiler) and let it cool completely to room temperature, ensuring it doesn’t harden before mixing.
- Prepare Butter: Gently melt the unsalted butter over low heat in a small saucepan, being careful not to brown it.
- Make the Base: Crush the maria biscuits finely using a food processor. Add the melted butter and mix well until a uniform crumbly dough forms.
- Form the Crust: Line a springform pan or cake tin with parchment paper. Evenly spread the biscuit mixture across the bottom, pressing firmly with the back of a spoon to compact it, making sure the edges are also covered. Chill in the refrigerator briefly to set.
- Cook Raspberry Syrup: Place raspberries and granulated sugar in a frying pan over medium heat and bring to a gentle boil for 7 to 10 minutes, stirring regularly to prevent burning.
- Strain Raspberry Mixture: Pour the raspberry mixture through a fine sieve into a bowl, pressing with a spatula or spoon to extract as much juice as possible while leaving the seeds behind.
- Prepare Raspberry Syrup: Transfer the strained raspberry syrup into a piping bag for later use and set aside.
- Make Cheesecake Mixture: In a deep mixing bowl, combine mascarpone, Klopfix, powdered sugar, and vanilla sugar. Beat for 1 minute until smooth and creamy. Gradually add the cooled melted white chocolate in small portions, mixing well after each addition. Then add cream cheese and mix again until fully incorporated. Slowly pour in the cold heavy cream and whip until the mixture becomes stiff and stable. Ensure mascarpone, cream cheese, and white chocolate are at room temperature, but the cream is cold.
- Divide Mixture: Split the cheesecake mixture evenly into two bowls.
- Flavor One Portion: Stir some raspberry syrup (about 35 grams, adjust to taste) into one bowl of cheesecake mixture for a slight tangy twist.
- Assemble Layers: Pour the plain white cheesecake mixture evenly over the chilled biscuit base. Reserve a small amount of white cheesecake mixture and place it in a piping bag with a nozzle, then refrigerate. Drizzle some raspberry syrup over the white filling and then spread the raspberry-flavored cheesecake mixture evenly on top.
- Prepare White Chocolate Ganache: Heat the 45 ml heavy cream almost to boiling point. Remove from heat, add chopped white chocolate pieces, and let sit for 1 minute. Stir until smooth and glossy.
- Top Cheesecake: Spread the white chocolate ganache evenly over the assembled cheesecake. Pipe some raspberry syrup decoratively on top and use a toothpick to create elegant swirl patterns.
- Chill: Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to set fully.
- Serve: Slice the raspberry cheesecake into equal wedges. Garnish with fresh raspberries, a dollop of whipped cream if desired, and fresh mint leaves. Serve chilled and enjoy!
Notes
- Make sure all dairy ingredients except the heavy cream are at room temperature to ensure smooth mixing and prevent curdling.
- Cooling the melted white chocolate before adding it to the mixture is essential to keep the mixture from becoming grainy.
- For best results, chill the cheesecake overnight to develop flavors and firm texture.
- You can adjust the amount of raspberry syrup in the cheesecake filling and for decoration according to your preference for sweetness and tartness.
- If Klopfix is unavailable, you can substitute with gelatin or another stabilizer appropriate for whipping cream.
- Be careful not to boil the cream when making ganache; overheating may cause the chocolate to seize.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No bake, assembling, chilling
- Cuisine: Dutch
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: no bake cheesecake, raspberry cheesecake, white chocolate dessert, summer dessert, easy cheesecake, fruity dessert
