Strawberry cheesecake
159 recipes
Cheesecake with white chocolate and raspberries
ingredients
servings
7
Biscuits, glutenfree
150 grams
Greek white yogurt
1 can
Philadelphia spreadable cheese
250 grams
Fresh cream
250 grams
Isinglass
3 grams
White chocolate
70 grams
Butter
70 grams
Raspberries
200 grams
Icing sugar
1 spoon
Desserts from Italy
Cheesecake with white chocolate and raspberries
Cheesecake with white chocolate and raspberries
ready in
59 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A fresh dessert perfect for the summer, a base of biscuits, a cream of cheese and yogurt and a nice red raspberry sauce on the surface.
preparation
step 1
Melt the butter in a saucepan and let it cool. Chop the biscuits with a mixer, add the butter and mix well. Put two tablespoons of this mixture in each cup trying to press with the back of a teaspoon to compact the base well.
step 2
Place in the fridge and prepare the cream. Soak the isinglass in a small bowl with cold water for about ten minutes. Melt the white chocolate in a microwave or in a bain-marie.
step 3
Put two tablespoons of fresh cream in a saucepan, heat well until almost boiling and off the heat add the well-squeezed jelly, stir until completely melted. Whip the rest of the cream with the whisk until soft.
step 4
Always mix the cheese with the whips, add the melted chocolate and the cream with the jelly. When the mixture is well mixed continue with a spatula to add even the semi whipped cream gently.
step 5
Take the cups out of the fridge, fill them with this cream and put them back in the fridge. With an immersion blender blend the raspberries washed with icing sugar. To obtain a smoother sauce, pass this mixture to a thick mesh strainer.
step 6
Take the cups and pour the raspberry sauce on the surface. Cover with a film and leave to rest in the refrigerator for at least 4 hours, even better if they are prepared the day before.
