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Fast recipe ultimate Simple White Chocolate Cheesecake with Raspberry Sauce easy, tasty, practical.

11 ingredients, 7 steps, cooking Simple White Chocolate Cheesecake with Raspberry Sauce

How are you mother, now you can present recipe Simple White Chocolate Cheesecake with Raspberry Sauce with 11 ingredients and 7 steps. Next this is how to make it, please carefully carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 11 ingredients and 7 stages of easy cooking Simple White Chocolate Cheesecake with Raspberry Sauce.

Ingredients all Simple White Chocolate Cheesecake with Raspberry Sauce

1. Prepare 200 g : ginger biscuits.
2. Prepare 60 g : butter- room temperature.
3. Prepare 200 g : white chocolate.
4. It’s 300 g : cream cheese.
5. You need 300 ml : double cream.
6. You need Squeeze : lemon juice.
7. It’s 1 tsp : vanilla paste.
8. It’s tin : Loose bottomed.
9. It’s : Raspberry Sauce.
10. It’s Handful : raspberries.
11. You need 2 tsp : icing sugar (or any other sugar or sweetener).

If all basic ingredients Simple White Chocolate Cheesecake with Raspberry Sauce it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Stages Cooking Simple White Chocolate Cheesecake with Raspberry Sauce

1. Break the chocolate into squares and place in a heatproof bowl. Boil water in a saucepan and settle the bowl of chocolate above the water- you don’t want the water to touch the bowl. Heat gently until the chocolate has melted. Set aside to cool while you make the base.
   
2. Blend the biscuits to a fine crumb. Add the butter and continue to blend until the mix starts clumping. If you don’t have a processor you can crush the biscuits in a sealed sandwich bag with a rolling pin, then melt the butter before mixing.
   
3. Pour the biscuit mix into the cake tin and use a dessert spoon to press down firmly. Chill in the fridge while you mix the topping.
   
4. Beat the cream cheese in a large bowl. In a separate bowl whisk the double cream until firm
   
5. Fold the cooled melted chocolate into the cream cheese. Fold in the cream in 2 or 3 batches. Add the lemon juice and vanilla paste. Once all mixed spoon onto the base, smooth with a spatula or knife and chill until set. Atleast 4 hours, but overnight would be best.
   
6. To make the raspberry sauce put the raspberries, sugar and a splash of water into a saucepan. Heat until the raspberries mush down and the sauce reduces.
   
7. Take a slice of the cheesecake, pour over some sauce and enjoy 😋
   
8. Finish and Enjoy.

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