Did our fascinating Food Artists get you drooling? Then here is another recipe you will enjoy!
Adele from Jaffagirl Macarons shares her wonderful recipe for a sinful White Chocolate and Raspberry Cake. Visit her page here
Adele from Jaffagirl Macarons shares her wonderful recipe for a sinful White Chocolate and Raspberry Cake. Visit her page here
Ingredients:
185g plain sweet biscuits, crushed
90g butter, melted
500g cream cheese, softened
1 x 395 tin sweetened condensed milk
100g white cooking chocolate
1 tbs gelatine
1/4 cup hot water
3/4 cup cream
150g pureed raspberries
90g butter, melted
500g cream cheese, softened
1 x 395 tin sweetened condensed milk
100g white cooking chocolate
1 tbs gelatine
1/4 cup hot water
3/4 cup cream
150g pureed raspberries
Method:
1. Sprinkle gelatine over hot water, stir to dissolve and allow to cool.
2. Combine biscuits and butter, press into the base of a 23 springform pan and refridgerate until firm.
3. Beat cream cheese and sweetened condensed milk until smooth, the beat in cream.
4. Melt white cooking chocolate in 20 second lots in microwave. Allow to slightly cool.
5. Beat in chocolate and gelatine into cream cheese mixture and spoon evenly over crumb base.
6. Swirl raspberry puree through cheesecake mixture.
7. Let set overnight and decorate with mini Raspberry and White Chocolate and White Chocolate Macarons.
8. Enjoy
2. Combine biscuits and butter, press into the base of a 23 springform pan and refridgerate until firm.
3. Beat cream cheese and sweetened condensed milk until smooth, the beat in cream.
4. Melt white cooking chocolate in 20 second lots in microwave. Allow to slightly cool.
5. Beat in chocolate and gelatine into cream cheese mixture and spoon evenly over crumb base.
6. Swirl raspberry puree through cheesecake mixture.
7. Let set overnight and decorate with mini Raspberry and White Chocolate and White Chocolate Macarons.
8. Enjoy
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