This exquisite cheesecake starts with a crunchy Maria biscuit base, followed by a layer of sweet and tart raspberry mixture, and a creamy blend of cream cheese and mascarpone. It’s topped off with a smooth white chocolate ganache, creating a perfect harmony of flavors and textures.
Why You’ll Love This
- Fruity Raspberry Layer: Adds a refreshing contrast to the creamy cheesecake.
- Luxurious Texture: The combination of cream cheese and mascarpone ensures a rich and smooth consistency.
- Elegant White Chocolate Topping: Complements the tartness of the raspberries and the richness of the cheesecake.
- Perfect for Make-Ahead: Tastes even better the next day, making it ideal for preparing in advance.
Ingredients:
- Base:
- 175g Maria biscuits, crushed
- 125g butter, melted
- Raspberry Mixture:
- 250g raspberries
- 100g granulated sugar
- Cheesecake Batter:
- 800g cream cheese
- 125g mascarpone
- 150g granulated sugar
- 8g vanilla sugar (or vanilla extract)
- 45g flour
- 3 eggs
- Topping:
- 100g white chocolate
- 45ml cream (unwhipped)
Instructions:
- Prepare Base: Mix crushed biscuits with melted butter and press into a 22 cm baking form.
- Make Raspberry Mixture: Cook raspberries and sugar until thickened. Cool and spread over biscuit base.
- Cheesecake Batter: Blend cream cheese, mascarpone, sugars, flour, and eggs. Pour over raspberry layer.
- Bake and Chill: Bake until set, then cool and refrigerate, preferably overnight.
- White Chocolate Topping: Melt chocolate in cream and pour over chilled cheesecake.
- Serve: Enjoy this luxurious Raspberry White Chocolate Cheesecake as a show-stopping dessert.
Savor each bite of this decadent cheesecake, where the tanginess of raspberries beautifully complements the creamy richness and the delicate sweetness of white chocolate.
