Cheesecakes is one of my all time favourite deserts, and honestly, after these great, amazing recipes it will be yours too! So easy ands for the full family to enjoy!
- Raspberry and white chocolate cheesecake
- Biscoff cheesecake
- eton mess cheesecake
raspberry and white chocolate cheese cake!
This white chocolate and raspberry cheese cake is almost actually life changing, it makes my mouth water even just thinking about it! The crumbly but smooth biscuit base, and the creamy buttercream with white chocolate and raspberry goes so well and compliments each other.
This cheese cake is going to become one of you, your families and your friends all time favourite desert recipes, it is tasty, easy to make, quick… and did I mention tasty!
Taking only 30 minutes to actually prepare and cuts into about 10-12 servings, to me that sounds awesome! You can also customise it by adding in yoghurt, or you can swap the digestive biscuits for shortbread or biscoff just for an extra kick of flavour!
ingredients!
here is a list of all the ingredients you will need;
- 300g digestive biscuits
- 100g unsalted butter, melted
- 500g full-fat soft cheese
- 50g white chocolate (add more if needed)
- 100g caster sugar
- 1 tsp vanilla extract
- 300ml double cream
- 300g raspberries
- icing sugar, for dusting (optional)
that is is! Like I said you can swap the biscuit base for any other type of biscuits that you fancy! Now there is just a few easy steps to follow!
Step 1
First thing we are going to do is crush our biscuits. Once you have weighed and measured your biscuit’s, either blend them in a food processor or tip them into a fridge bag (I recommend putting another fridge bag on top incase it bursts) and bash them with your rolling pin, until it is like fine bread crumbs.
Transfer the biscuit crumbs in to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm cake tin tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill this whilst you are making your filling or for as long until needed.
Step 2
Next, measure out your ingredients and into a large bowl tip in your soft cheese, sugar, your vanilla, and cream and beat it all together using an electric whisk until your mixture is thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
Melt your white chocolate in a glass bowl over some boiling water and melt it until it is smooth. Pour it in with your mixture and fold it into the mix, until it is all mixed through.
Step 3
Once your biscuit base has set and chilled pour your cheese cake mix over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled.
For decoration, grate some white chocolate over the top and pop some raspberry’s on top, or you can just sprinkle some icing sugar! And there you go! Cheese cake number 1, ready to be served and enjoyed!
Amazing Biscoff cheese cake!
two of my favourite things combined- biscoff and cheese cake! I mean, what is not to love! How could your mouth not water at even just the sound of that.
This amazing creamy cheesecake requires no baking, with a Biscoff biscuit base, creamy Biscoff cheesecake filling, sprinkled with more biscuits and whipped cream and a Biscoff drizzle, doesn’t that sound amazing! Oh, and did I mention that it is super easy to make!
Ingredients
Here is the list of ingredients that you need to make this amazing desert!
- Biscuit Base
- 300 g Lotus/Biscoff biscuits
- 125 g unsalted butter (melted)
- 500 g cream cheese (full fat)
- 100 g icing sugar
- 250 g Biscoff spread (smooth/crunchy)
- 1 tsp vanilla extract
- 300 ml double cream
- 150 ml double cream (optional)
- 2 tbsp icing sugar (optional)
- 75 g Biscoff spread (melted) (optional)
- Biscoff biscuits (optional)
Step 1
First thing we are going to do is crush our biscuits. Once you have weighed and measured your biscuit’s, either blend them in a food processor or tip them into a fridge bag (I recommend putting another fridge bag on top incase it bursts) and bash them with your rolling pin, until it is like fine bread crumbs.
Then melt your butter and mix it with the biscuits until again, it looks like damp sand. Press your biscuits and compact into a 20cm tin and leave it to chill in the fridge, whilst you make your filling!
Step 2
Weigh out your cream cheese, vanilla, icing sugar and Biscoff spread in a large bowl and I use an electric whisk until it is all smooth with no lumps! Mix in your double cream too after and keep whisking until it peaks (this is when the mixture can hold itself if you pull out a whisk). Spread the mixture evenly over your chilled biscuit base and pop it in the fridge to set for roughly 6 hours to overnight.
Step 3
Once your cheesecake has set it is time to decorate! I will give a list of some of the best ways that you can decorate your cheesecake;
- Whip your spare cream and pipe it around the edges.
- Crumble biscoff biscuits and sprinkle over the top.
- melt biscoff spread and drizzle it over!
It is completely your choice on how you decorate your cheese cake, but now it is complete and ready to serve! Can be kept in fridge for up to 2 days again!
Eton mess cheesecake!
This last amazing cheese cake is slightly more difficult, but it is defiantly worth it! Just click on this link here to see the recipe! Ready to serve and enjoy!
For more cheesecake recipes, click this link here!
