Frambozen Cheesecake met Witte Chocolade (No Bake)

Why You’ll Love Frambozen Cheesecake met Witte Chocolade  Recipe

This No Bake Raspberry Cheesecake with White Chocolate is the ideal dessert for anyone who loves creamy cheesecakes with a fruity twist. The combination of fresh raspberries and white chocolate creates a deliciously balanced flavor, while the no-bake method makes it a breeze to prepare. It’s a showstopper for any gathering, providing a rich, satisfying treat that’s simple to make but looks absolutely impressive on any dessert table.

Ingredients

• 200g digestive biscuits or graham crackers, crushed

• 100g butter, melted

• 300g white chocolate, chopped

• 250g cream cheese, softened

• 200ml heavy cream

• 150g mascarpone cheese

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

• 200g fresh raspberries (plus extra for topping)

• 2 tbsp lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: In a bowl, combine the crushed digestive biscuits or graham crackers with the melted butter. Mix until the crumbs are evenly coated. Press the mixture into the base of a 9-inch springform pan to form the crust. Use the back of a spoon to firmly compact the crumbs. Chill the crust in the refrigerator while you prepare the filling.

2. Melt the white chocolate: In a heatproof bowl, melt the white chocolate either in the microwave or over a double boiler, stirring until smooth. Allow the melted chocolate to cool slightly.

3. Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese, mascarpone, powdered sugar, and vanilla extract together until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.

4. Incorporate the white chocolate and raspberries: Once the white chocolate has cooled, fold it into the cream cheese and whipped cream mixture. Add the fresh raspberries and lemon juice, gently stirring to incorporate.

5. Assemble the cheesecake: Pour the filling onto the prepared crust, smoothing the top with a spatula. Refrigerate the cheesecake for at least 4-6 hours, or overnight, to allow it to set properly.

6. Serve: Once set, remove the cheesecake from the pan and top with additional fresh raspberries. Slice and serve chilled.

Servings and Timing

• Servings: 8-10

• Preparation time: 20 minutes

• Chill time: 4-6 hours (or overnight)

Variations

• Gluten-Free: Use gluten-free digestive biscuits or graham crackers for the crust to make this cheesecake gluten-free.

• Vegan: For a vegan version, substitute dairy-free cream cheese, coconut cream, and dairy-free white chocolate.

• Mixed Berries: Swap out the raspberries for other berries like strawberries, blueberries, or blackberries for a mixed berry cheesecake.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: This dessert is best served cold, so there’s no need to reheat it. If it becomes too firm after refrigeration, allow it to sit at room temperature for a few minutes before serving.

FAQs

1. Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead. It needs time to chill and set in the fridge, so it’s a great make-ahead dessert. You can prepare it the day before and keep it in the refrigerator.

2. Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Just make sure to thaw them and drain any excess moisture before folding them into the cheesecake mixture.

3. How can I make the crust firmer?

If you want a firmer crust, you can add a little more melted butter to the digestive biscuits and press it more firmly into the pan before chilling it.

4. Can I use a different type of chocolate?

Yes, you can use milk chocolate or dark chocolate instead of white chocolate, but this will change the flavor profile of the cheesecake.

5. Can I use a regular pie crust instead of a biscuit base?

Yes, you can use a pre-made pie crust or any type of biscuit or cookie crust you prefer. Just make sure it’s sturdy enough to support the filling.

6. How long should I refrigerate the cheesecake?

You should refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, for the best texture and flavor.

7. Is it necessary to use mascarpone cheese?

Mascarpone cheese adds richness to the cheesecake, but if you don’t have it, you can use more cream cheese in its place.

8. Can I use a different fruit instead of raspberries?

Absolutely! You can replace raspberries with strawberries, blueberries, or blackberries, or even a combination of different berries.

9. Can I freeze this cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap or foil and store it in an airtight container for up to 1-2 months. Thaw it in the fridge before serving.

10. How do I remove the cheesecake from the pan?

After the cheesecake has set, run a knife around the edge of the springform pan before releasing the sides. This helps prevent the crust from sticking to the sides of the pan.

Conclusion

This No Bake Raspberry Cheesecake with White Chocolate is a perfect dessert for anyone who loves creamy, fruity treats. Its smooth texture, balanced sweetness, and tangy raspberry flavor make it an irresistible choice for any occasion. Easy to prepare, and even easier to enjoy, this cheesecake is sure to be a crowd-pleaser. Whether for a special celebration or a simple family dessert, it’s a delicious way to end any meal.