Raspberry Cheesecake with White Chocolate Ganache Recipe

Introduction

This raspberry cheesecake is a delightful no-bake dessert combining creamy mascarpone and cream cheese with fresh raspberries. Layers of soaked tea biscuits, luscious filling, and a white chocolate ganache make it a perfect treat for any occasion.

Ingredients

• 225 g raspberries
• 90 g granulated sugar (for raspberry mixture)
• 200 g cream cheese
• 250 g mascarpone
• 16 g Klopfix (whip stabilizer)
• 65 g granulated sugar (for cream mixture)
• 8 g vanilla sugar
• 400 ml unwhipped cream (for cream mixture)
• 300 g tea biscuits
• 150 ml milk
• 75 ml unwhipped cream (for ganache)
• 125 g white chocolate

Instructions

1. Step 1: Combine raspberries and 90 g sugar in a frying pan over medium heat. Bring to a boil and cook for 5–7 minutes, stirring regularly. Place a sieve over a bowl, pour in the raspberry mixture, and press down with a spatula or spoon to separate the seeds. Transfer the strained raspberry juice into a piping bag.
2. Step 2: In a large bowl, mix cream cheese, mascarpone, Klopfix, 65 g sugar, and vanilla sugar for 1 minute until smooth. Gradually add 400 ml unwhipped cream while mixing until stiff peaks form.
3. Step 3: Dip each tea biscuit briefly in milk and layer them evenly in a springform pan. Repeat until the base layer is complete.
4. Step 4: Spread half of the cream cheese mixture over the biscuits. Drizzle some raspberry juice on top. Repeat layering with dipped biscuits, remaining cream, and raspberry juice. Finish with a final layer of biscuits and spread the remaining cream mixture on top evenly.
5. Step 5: Heat 75 ml unwhipped cream until almost boiling. Add broken white chocolate pieces, let stand for 1 minute, then stir until smooth to create ganache.
6. Step 6: Pour the white chocolate ganache evenly over the cheesecake. Use some raspberry juice in the piping bag to decorate by drawing patterns with a toothpick. Cover and refrigerate the cheesecake for several hours or ideally overnight to set.
7. Step 7: Cut the raspberry cheesecake into rectangular pieces and garnish with fresh raspberries and mint leaves before serving.

Tips & Variations

• For extra flavor, soak the biscuits in flavored liqueur mixed with milk.
• Use frozen raspberries if fresh are not in season; thaw and drain before cooking.
• Substitute white chocolate ganache with melted dark chocolate for a richer contrast.

Storage

Store the raspberry cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for best texture. Leftover slices can be reheated slightly at room temperature but are best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of biscuit?

Yes, ladyfingers or graham crackers work well as substitutes for tea biscuits and provide a sturdy base.

How long should the cheesecake chill before serving?

Chill the cheesecake for at least 4 hours, but preferably overnight, to allow it to set fully and develop flavors.

Raspberry Cheesecake with White Chocolate Ganache Recipe

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★★★★★

4.7 from 138 reviews

This delicious Raspberry Cheesecake combines a creamy mixture of mascarpone and cream cheese with layers of milk-soaked tea biscuits and a vibrant raspberry sauce. Topped with a smooth white chocolate ganache and fresh raspberries, this no-bake dessert sets overnight in the fridge for a perfect, refreshing finish.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 10 hours (including chilling time)
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Raspberry Sauce

• 225 g raspberries (frambozen)
• 90 g granulated sugar (kristalsuiker)

Cheesecake Filling

• 200 g cream cheese (roomkaas)
• 250 g mascarpone
• 16 g Klopfix (stabilizer for whipping cream)
• 65 g granulated sugar (kristalsuiker)
• 8 g vanilla sugar (vanillesuiker)
• 400 ml unwhipped heavy cream (ongeklopte slagroom)

Base and Soaking Liquid

• 300 g tea biscuits (theebiscuits)
• 150 ml milk (melk)

White Chocolate Ganache

• 75 ml unwhipped heavy cream (ongeklopte slagroom)
• 125 g white chocolate (witte chocolade)

Garnish

• Fresh raspberries
• Fresh mint leaves

Instructions

1. Prepare Raspberry Sauce: Place the raspberries and 90 g of sugar in a skillet over medium heat. Bring to a boil for 5-7 minutes while stirring regularly. Transfer the mixture to a bowl with a sieve on top and press the mixture through the sieve using a spatula or spoon to remove seeds. Pour the strained raspberry juice into a piping bag for later use.
2. Make Cheesecake Filling: In a large bowl, combine cream cheese, mascarpone, Klopfix, 65 g sugar, and vanilla sugar. Mix for 1 minute until smooth. Gradually add the 400 ml of unwhipped heavy cream while mixing, until the mixture is stiff and well combined.
3. Assemble Base Layer: Dip each tea biscuit briefly in the 150 ml milk, then layer them evenly in a springform pan. Repeat until the base is fully covered.
4. Add Filling Layers: Spread a layer of the cream cheese mixture evenly over the biscuit base. Drizzle some raspberry sauce on top. Repeat the layering with another layer of milk-dipped tea biscuits, followed by cream filling and raspberry sauce. Finally, add a last layer of tea biscuits and spread the remaining cream filling evenly on top.
5. Prepare White Chocolate Ganache: Heat the 75 ml unwhipped cream until almost boiling. Add broken white chocolate pieces and let sit for 1 minute. Stir until smooth and fully combined.
6. Finish and Chill: Spread the white chocolate ganache evenly over the cheesecake. Decorate by piping some raspberry sauce on top and swirling gently with a toothpick for a marbled effect. Cover and refrigerate the raspberry cheesecake overnight to set properly.
7. Serve: Cut the cheesecake into rectangular slices and garnish with fresh raspberries and mint leaves before serving.

Notes

• This cheesecake is a no-bake dessert and requires refrigeration overnight for the best texture and flavor development.
• When dipping biscuits in milk, do not soak them too long to avoid sogginess; a quick dip is sufficient.
• Klopfix is a whipping cream stabilizer commonly used in European desserts; it helps maintain the filling’s firmness.
• Use fresh raspberries both in the sauce and as garnish to maximize raspberry flavor and freshness.
• For a smoother raspberry sauce, make sure to press firmly through the sieve to remove as many seeds as possible.

Keywords: raspberry cheesecake, no-bake cheesecake, white chocolate ganache, layered dessert, creamy cheesecake, tea biscuit base