Who doesn’t love a good cheesecake!!??  The raspberries in this make it extra special, it’s a must-try!  This cake isn’t baked, it does need all day, preferably overnight to set so make sure you have time for that.  We like to use good quality gelatin too, preservative-free of course.

February 20, 2018
  • 20m
  • 1h 40m
  • 2h
  • 1

Ingredients

  • 250 g milk arrowroot biscuits
  • 150 g butter
  • 2 blocks cream cheese
  • 150 g white sugar
  • 200 g cream
  • 4 tsp. gelatin
  • 1/4 c boiling hot water
  • 250 g white choc melts
  • 200 g frozen or fresh raspberries

Instructions

  1. You will need a large spring form tin for this cheesecake - mine was a 26cm round tin, I placed baking paper under the lid before securing into place.
  2. Place your biscuits into the mixing jug and blitz for 3 seconds/speed 6. Then add butter and mix 20seconds/37C/reverse, speed 4.
  3. Press this biscuit mix into your tin and up the sides if you prefer. Now put this into the fridge to set while you make the filling.
  4. Wipe out your jug (don't be too fussy) and add the cream cheese. Turbo 6 times then mix for 15 seconds/speed 8. You want it nice and creamy.
  5. Add sugar and mix again for 20 seconds/speed 8. Scrape sides and repeat. Now set this aside into a separate bow. No need to clean the jug before the next step, just scrape out as much as you can.
  6. Add choc melts and blitz 10 seconds/speed 8. Then melt 2 minutes/100C/speed 3. Scrape sides if needed.
  7. In a separate small bowl mix your gelatin and boiling hot water. Mix until the gelatin has melted into the water. Add this to the chocolate and mix 3 seconds/speed 4.
  8. Add cream and mix again 3 seconds/speed 4
  9. Now add the cream cheese back into your jug and mix 5 seconds/speed 5}
  10. Add frozen raspberries and mix a final time for 10 seconds/reverse, speed 3
  11. Pour this into your prepared tin and place in the fridge for at least 8 hours to set.

Nutrition

  • 10