A delicious but very heavy yummy white chocolate cheesecake.
I have to admit that this cheesecake will blow you off your socks! It is delicious! Usually I don't eat any dairy, especially if it's made with cow's milk because I'm intolerant. But with this cheesecake I made I had to try one little slice of my selfmade product, haha! And the good thing was my bowels didn't protest... This recipe is kinda heavy (read: it will add a few kilos when eating the whole thing), so this cheesecake may not be for the girls who are on a strict diet. But if you're willing to try a slice of cheesecake, you won't regret it - it is definitely to die for if you're into white chocolate!
The first cheesecake I ever ate was one my mum made. I wasn't lactose-intolerant back then (I miss that time...). And my mum usually made my favourite: pineapple cheesecake with little bits of pineapple in the cheese: it was soooo DELICIOUS! I loved the cookie bottom of the cake and the freshness of the pineapple. When mum made this cheesecake, it really felt like summer.
It definitely felt like summer when making and eating this cheesecake! And I also wanted to make this cake because of not wanting to waste more food like I used to do a few years ago. I had still so many easter chocolate eggs left and I wanted to get rid of them. What better use than making a cake, right?
So there you have it... My heavenly white chocolate cheesecake with fresh raspberries! You can definitely change things and go for lactose-free or soya-based ingredients.
Here's the recipe (adapted from Libelle):
180 gr speculaas (ginger cookies/spiced biscuits)
75 gr butter
300 gr white chocolate
200 ml cream (to whip it up)
300 gr cream cheese
100 gr mascarpone
75 gr sugar
150 gr raspberries
How to make the cake:
Smash the cookies in a plastic ziplock bag with your rolling pin (great for getting frustration out, haha!). Make sure the cookies are definitely very well smashed with no big pieces in them! Melt the butter and mix the smashed cookies. Place this mixture of cookies and butter on the bottom of your tin and press well (I used a spring cake tin where you can take off the side/edge without having it to flip over). Leave to harden in the fridge.
Melt the white chocolate au bain marie. Whisk the cream until you have a sort of crème fraîche substance.
Stir the mascarpone and the cream cheese with the sugar until smooth. Then stir the melted chocolate and stir thoroughly until smooth.
Pour the mixture in the spring cake tin and smooth the mixture over. Put in the refrigerator for minimum 4 hours or more.
Right before you serve the cheesecake, top it off with fresh raspberries.
Et voila... you have a festive cake in no time! If you try the recipe, will you let me know what you think of it?