Instructions
- 1
Press biscuit crumbs and butter into 9-inch springform. Refrigerate 30 minutes.
- 2
Bloom gelatin in cold water. Melt white chocolate over bain-marie, cool slightly.
- 3
Beat cream cheese with powdered sugar until smooth. Mix in cooled white chocolate.
- 4
Warm 3 tablespoons cream, dissolve gelatin in it. Mix into cream cheese base.
- 5
Whip remaining cream to stiff peaks. Fold into mixture in three additions.
- 6
Pour over crust. Refrigerate 6 hours until firm.
- 7
Blend 300g raspberries with sugar and lemon juice. Strain through sieve for smooth coulis.
- 8
Remove from pan. Pour raspberry coulis over top. Add white chocolate curls and fresh raspberries.
Baker's Tip
White chocolate varies enormously in quality — use a block of good white chocolate (Lindt, Valrhona, or similar) not white chocolate chips. Chips contain stabilizers that prevent proper melting and give a waxy, artificial flavor to the filling.
Frequently Asked Questions
Can I leave out the gelatin?
The gelatin is essential for a no-bake cheesecake to hold clean slices. Without it the filling will be soft and collapse when cut. If you prefer not to use gelatin, bake the cheesecake instead — the eggs provide the structure.
Why did my white chocolate filling split and look greasy?
The white chocolate was too hot when added to the cream cheese, causing the fat to separate. Let melted white chocolate cool until it is only barely warm to the touch. If splitting occurs, reheat gently and whisk vigorously until it comes back together.
Can I use milk chocolate instead?
Yes — substitute equal weight of good quality milk chocolate. The filling will be paler caramel in color. Reduce the powdered sugar by 2 tablespoons since milk chocolate is sweeter. The raspberry-milk chocolate combination is equally beautiful.
How do I make the coulis perfectly smooth?
Strain twice through a fine mesh sieve, pressing firmly with a spatula. The second strain catches any seeds the first missed. For maximum smoothness, use a fine sieve rather than a standard strainer — the smaller holes catch even tiny seeds.
About This Recipe
A decadent no-bake white chocolate cheesecake with a butter biscuit crust, thick white chocolate and cream cheese filling, and a jewel-bright fresh raspberry coulis poured over the top. Luxurious, rich and incredibly easy to make.
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