Raspberry Cheesecake with White Chocolate Ganache Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
