Mel Christensen

Mel Christensen

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White Chocolate and Raspberry cheesecake

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White Chocolate and Raspberry cheesecake 

Ingredients (8 -12 servings) 

For Crust:
• ¾ c almonds (or your preferred nut such as hazelnuts or macadamias)
• 1 c desiccated coconut, lightly toasted in a frypan
• Zest of ½ orange 
• 1 heaped tbsp coconut oil
• 3-4 Dates 

1. Line a 23cm springform tin with baking paper
2. Mix all crust ingredients together in a food processor until it resembles fine biscuit crumbs and press into a prepared tin and bake 5-10 min in a med-hot oven (approximately 190C).
3. Cool crust in the fridge whilst you prepare your filling.

Filling:
– 200 g Quark cheese (or light Philadelphia Cream cheese will do)
– 400 g Fresh Ricotta
– 10 g of gelatine leaves
– 150ml boiling water
– ¼ cup xylitol or stevia (you should taste as you add as sweetness level depends on which 
you use and your personal taste.)
– 100g sugar free white chocolate, melted
– 1 cup frozen or fresh mixed berries
– Fresh Raspberries to decorate

Directions: 

1. Soak Gelatine leaves in cold water for 5 minutes. Then remove them, squeezing out excess water before placing them in a small saucepan containing your 150ml boiled water. Stir the leaves in the boiled water until dissolved then remove from heat and allow to cool.
2. Combine cheeses and sweetener in a bowl with an electric hand beater until smooth and light. It’s a good idea to taste the mix at this point to check for sweetness and adjust according to taste.
3. Using a spatula, fold in the dissolved gelatine mixture, melted chocolate and mixed berries and then pour cheesecake filling onto your prepared “biscuit” base and top with about two large handfuls of fresh raspberries or thawed frozen berries
4. Refrigerate for at least 2 hours.
5. Remove outside of your springform tin, peel back the baking paper, and serve
Enjoy!!