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BAM White Chocolate and Raspberry Cheesecake

  • (2)
  • Preparation time: 45 min
  • Difficulty:
  • Number of ingredients: 8
bam white chocolate and raspberry cheesecake

The high summer temperatures are calling out for refreshment. Chessecake without baking fits the bill perfectly. Add BAM white chocolate and BAM raspberry topping and it turns into a light and creamy refreshment. BAM white chocolate adds sweetness, the slightly sour raspberry provides a refreshing taste and the crunchy Oreo biscuit base brings the flavours together.

We've prepared a recipe for you that won't require you to heat up your summer-warmed apartment with the oven. Instead of the raspberry topping, you can use blueberries or any fruit you like. Just be careful when choosing pineapple, kiwi or refreshing papaya, as they won't bind with the gelatine and the topping won't set.

If you want to learn more about other cheesecake techniques, play around with the recipes HERE.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

BAM White Chocolate and Raspberry Cheesecake

  • Preparation time: 45 min
  • Difficulty:
  • Number of ingredients: 8

Ingredients:

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

Instructions:

1. Step 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.
2. Step 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.
3. Step 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.
1. Step 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.
2. Step 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.
3. Step 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.
1. Step 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!

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-0,99 €
Total:
8,91 €
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