adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Berry and white chocolate ombre cheesecake
Berry and white chocolate ombre cheesecake
0 Likes
Prep Time:
390 minutes
Cook Time:
70 minutes
Total Time:
460 minutes
Year-round fluffy raspberry cheesecake made effortlessly with frozen raspberries. Prepare a day ahead.
Ingredients:
  • 1 1/2 x 500g packets frozen raspberries
  • 250g Nice biscuits
  • 150g butter, melted
  • 750g cream cheese, softened
  • 322.50 gm caster sugar
  • 117.50 gm sour cream
  • 8.80 gm vanilla extract
  • 180g white chocolate, melted, cooled
  • Pink food colouring
  • Icing sugar, for dusting
Instructions:
  • Preheat the oven to 150C/130C fan-forced. Grease a 22cm round springform pan and line the base with baking paper.
  • In a saucepan over medium heat, cook 2 cups of raspberries until they collapse and the mixture starts to simmer, stirring occasionally for about 10 minutes. Strain the mixture through a fine sieve into a bowl, discarding the seeds. Allow the syrup to cool completely before using.
  • Pulse biscuits in a food processor until fine crumbs form. Add butter and pulse until combined. Press mixture into prepared pan, leaving a 1.5cm edge at the top. Chill in the refrigerator while making the filling.
  • Using an electric mixer, whip cream cheese and sugar until fluffy. Incorporate eggs one at a time, combining well after each addition. Mix in sour cream and vanilla until just combined. Slowly blend in chocolate. Divide mixture into 3 bowls. Stir raspberry syrup into one bowl until fully mixed. Add pink food coloring to another bowl. Leave one bowl plain for classic cheesecake flavor.
  • Spread raspberry cheesecake mixture evenly over the prepared pan base, then layer pink and plain cheesecake mixtures on top. Bake for 1 to 1 hour 10 minutes until nearly set. Let cool in the slightly ajar oven for 1 hour, then refrigerate for 6 hours before serving.
  • Thaw the remaining raspberries and place them top-side down on the cheesecake that has been transferred to a serving plate. Dust with icing sugar before serving.

Similar Recipes