Indulge in Raspberry Cheesecake with White Chocolate Ganache - A Sweet Dessert Delight
Ingredients:
For the Raspberry Mixture:
- 225 grams raspberries (frozen)
- 90 grams granulated sugar
For the Cheesecake Mixture:
- 200 grams cream cheese
- 250 grams mascarpone
- 16 grams cream stiffener (2 packets)
- 65 grams granulated sugar
- 8 grams vanilla sugar (1 packet)
- 400 ml whipping cream
For the Filling:
- 300 grams tea biscuits
- 150 ml milk
For the Topping:
- 75 ml whipping cream
- 125 grams white chocolate
Instructions:
For the Raspberry Mixture:
1. Put the raspberries and granulated sugar in a frying pan over medium-high heat. Bring them to a boil and cook for 5-7 minutes, stirring regularly.
2. Take a bowl and place a sieve on top of it. Add the raspberry mixture and press it down well with a spatula or spoon to strain out the seeds. Transfer the raspberry juice to a piping bag.
For the Cheesecake Mixture:
1. In a deep bowl, combine the cream cheese, mascarpone, whipped cream stiffener, granulated sugar, and vanilla sugar. Mix for 1 minute until the mixture is smooth.
2. Gradually add the whipping cream and mix until the mixture becomes stiff.
Assembling the Cheesecake:
1. Take a tea biscuit, dip it in the milk, and arrange it in a springform pan. Repeat this process to create a layer of dipped biscuits.
2. Spread half of the cream cheese mixture over the biscuits, smoothing it out evenly.
3. Drizzle some of the raspberry juice on top of the cream mixture.
4. Repeat the process with another layer of dipped tea biscuits, cream, and raspberry juice.
5. Add a final layer of dipped tea biscuits and spread the remaining cream mixture over them, ensuring it's smooth and even.
For the Topping:
1. Heat the whipping cream until it's almost boiling.
2. Add the broken white chocolate and let it sit for 1 minute. Stir until the mixture is smooth.
3. Evenly spread the white chocolate ganache over the cheesecake.
4. Pipe some of the raspberry juice on top and run a toothpick through it for decoration.
Final Steps:
1. Cover the raspberry cheesecake and refrigerate it to set, preferably overnight.
2. Slice the raspberry cheesecake into rectangular pieces and garnish with fresh raspberries and fresh mint leaves.
Tips:
- You can replace vanilla sugar with vanilla extract.
- If you prefer, you can substitute mascarpone with your favorite cream cheese.
- Adjust the amount of granulated sugar to taste.
Enjoy your delectable Raspberry Cheesecake with White Chocolate Ganache!
0 Comments