Name: BAM White Chocolate and Raspberry Cheesecake
Total time: 45 min
Ingredients: 24 Oreo biscuits or 150 g Oreo biscuit powder; 80 g butter; 200 g BAM white chocolate; 500 g cream cheese; 250 ml heavy cream; 6 sheets of gelatine; 2 tablespoons powdered sugar; 1 BAM raspberry topping

Ingredients:

for the cookie base:

24 Oreo biscuits or 150 g Oreo biscuit powder
80 g butter

for the white chocolate cheesecake:

200 g BAM white chocolate
500 g cream cheese
250 ml heavy cream
6 sheets of gelatine
2 tablespoons powdered sugar

ingredients for the topping:

1 BAM raspberry topping

Instructions:

preparation of the cookie base:

Prepare a cake tin. The ingredients and quantities are for a 20 cm baking tray. You can also use a larger baking tray, in which case your cheesecake will not be as tall.

If you use whole biscuits, crush them well before mixing with the butter. You should end up with cookie crumbs. If you don't have the right tools, you can use the bag trick. If you don't know it yet: place the whole amount of biscuits you need in a bag and then try to crush them with your hands. The bag ensures that the pieces do not fly all over the work surface. You can also use a hard object to help you crush them. If you are using Oreo cookies that have already been crushed, just place them in a bowl. Heat the butter and pour it over the biscuit crumbs.

Mix well so that the ingredients are well combined. Then take a baking tray and spread the mixture evenly over the entire base of the tray. Use a hard object to help you press the mixture firmly all over the base of the baking tray. Place the prepared biscuit base in a cold place and start preparing the white chocolate cheesecake cream.

preparation of cheesecake cream:

Soak the gelatine leaves in cold water and allow them to soften. Whip the heavy cream stiffly. Turn the bowl upside down to test if it has been whipped sufficiently. If the cream remains in the bowl, it is definitely well whipped. Melt the BAM white chocolate over a water bath. In a separate bowl, put the mascarpone. Once the BAM white chocolate is melted, add it to the bowl with the mascarpone and mix well.

Check that the gelatine sheets are soaked. Squeeze out the excess water, add them to the bowl and dissolve over the heat. Watch out, the gelatine sheets will dissolve very quickly. You can add a teaspoon of the white chocolate-mascaropone mixture to help them melt. Once the gelatine has melted, quickly stir it into the white chocolate and mascarpone mixture.

Stir until you have a smooth mixture. Add the well-whipped cream to the resulting mixture. If you want your cheesecake to be airy and fluffy, add it gradually to the mixture with a spatula. Spoon the mixture onto the prepared biscuit base. Make sure you spread it evenly. Place in the fridge for a few hours, preferably overnight. Cover the baking tray with cling film to prevent the biscuits from softening.

preparation of the topping:

Simply top the chilled mixture with BAM raspberry topping. You can also place fresh blueberries on top of the cheesecake or use them to make a topping. You can also add any other fruit you like. Have a good, refreshing run!

Premium BAM baking products.

Order ingredients with a 10% discount:

White Chocolate Drops, 500g

11,90 €

Raspberry Topping, 200 g

4,90 €

Out of stock

Ingredients:

for the cookie base

24 Oreo biscuits or 150 g Oreo biscuit powder
80 g butter

for the white chocolate cheesecake

200 g BAM white chocolate
500 g cream cheese
250 ml heavy cream
6 sheets of gelatine
2 tablespoons powdered sugar

ingredients for the topping

1 BAM raspberry topping

Instructions:

preparation of the cookie base

	Prepare a cake tin. The ingredients and quantities are for a 20 cm baking tray. You can also use a larger baking tray, in which case your cheesecake will not be as tall.
	If you use whole biscuits, crush them well before mixing with the butter. You should end up with cookie crumbs. If you don't have the right tools, you can use the bag trick. If you don't know it yet: place the whole amount of biscuits you need in a bag and then try to crush them with your hands. The bag ensures that the pieces do not fly all over the work surface. You can also use a hard object to help you crush them. If you are using Oreo cookies that have already been crushed, just place them in a bowl. Heat the butter and pour it over the biscuit crumbs.
	Mix well so that the ingredients are well combined. Then take a baking tray and spread the mixture evenly over the entire base of the tray. Use a hard object to help you press the mixture firmly all over the base of the baking tray. Place the prepared biscuit base in a cold place and start preparing the white chocolate cheesecake cream.

preparation of cheesecake cream

	Soak the gelatine leaves in cold water and allow them to soften. Whip the heavy cream stiffly. Turn the bowl upside down to test if it has been whipped sufficiently. If the cream remains in the bowl, it is definitely well whipped. Melt the BAM white chocolate over a water bath. In a separate bowl, put the mascarpone. Once the BAM white chocolate is melted, add it to the bowl with the mascarpone and mix well.
	Check that the gelatine sheets are soaked. Squeeze out the excess water, add them to the bowl and dissolve over the heat. Watch out, the gelatine sheets will dissolve very quickly. You can add a teaspoon of the white chocolate-mascaropone mixture to help them melt. Once the gelatine has melted, quickly stir it into the white chocolate and mascarpone mixture.
	Stir until you have a smooth mixture. Add the well-whipped cream to the resulting mixture. If you want your cheesecake to be airy and fluffy, add it gradually to the mixture with a spatula. Spoon the mixture onto the prepared biscuit base. Make sure you spread it evenly. Place in the fridge for a few hours, preferably overnight. Cover the baking tray with cling film to prevent the biscuits from softening.