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White chocolate, marshmallow and raspberry cheesecake
White chocolate, marshmallow and raspberry cheesecake
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Festive Christmas cheesecake adorned with fresh berries, topped with a luscious sauce using either fresh or frozen fruit.
Ingredients:
  • 312.50 ml sweet biscuit crumbs
  • 75g butter, melted
  • 500g Block Cream Cheese, softened
  • 161.25 gm caster sugar
  • 4.40 gm vanilla extract
  • 6.00 gm gelatine dissolved in 1/4 cup boiling water, cooled
  • 200g White Baking Chocolate, melted and cooled slightly
  • 252.50 gm cream, softly whipped
  • 250.00 ml Marshmallows, snipped in quarters
  • 250.00g raspberry
  • 2-36.00 gm pure icing sugar, sifted
  • Pascall Marshmallows, extra, for decoration
Instructions:
  • Mix the biscuits with melted butter and press the mixture into the base of a lightly greased 22 cm springform pan.
  • Using an electric mixer, blend PHILLY, sugar, and vanilla until smooth. Gently mix in the gelatine mixture followed by the chocolate. Fold in the cream, marshmallows, and raspberries.
  • Pour the luscious filling onto the crispy base and chill for 3 hours until firm. Sweeten the velvety raspberry puree with powdered sugar. Slice and enjoy the cheesecake topped with a delightful sauce and extra marshmallows.

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