I never used to be a huge fan of cheesecake. I’m not really sure why, but luckily as I’ve gotten older, my appreciation for this deliciously creamy and decadent dessert has developed. This appreciation was helped when my sister and I discovered The Cheesecake Factory while in the United States. One word: AMAZING!
I’ve always been a little intimidated when it comes to making cheesecake. I know it comes from a MASSIVE fail I had a few years ago while transporting a cheesecake I’d made to work. I sat it on the floor of my car. Under the heating/cooling vent. It was Winter. Soooo, you can just imagine what happened.
That was almost eight years ago, so it’s taken me a loooong time to give cheesecakes another go. This No Bake Chocolate and Raspberry Cheesecake Slice comes from the April issue of Taste.com.au Magazine and I’m happy to announce it has restored my confidence! This slice is amazing, the recipe suggests adding the raspberries for a different twist and I have to say I wouldn’t make this without them. Best of all, this is a really simple recipe and tastes soooo good!
No Bake Chocolate and Raspberry Cheesecake Slice
- 100 g butter - melted
- 1 pack of Chocolate Ripple Biscuits
- 2 tablespoons of hot water
- 1 tablespoon of gelatine powder
- 2 x 250g packets of cream cheese - room temperature
- 1 cup of thickened cream
- 3/4 cup Caster Sugar
- 150 g white chocolate - melted & cooled
- 50 g dark chocolate - melted & cooled
- 1 cup frozen raspberries
- Line a slice tin with baking paper, leaving enough so the sides overhang.
- Crush the chocolate ripple biscuits until they are finely crumbed. Add the melted butter and mix together. Pour mixture into slice tin and using the back of a metal spoon, push the mixture evenly over the base of the tray. Place in the fridge for half an hour to cool.
- Place the hot water into a small bowl, and sprinkle the gelatine over the top. Place in microwave and heat for 20 second bursts, mixing in between until the gelatine has dissolved. Set aside to cool.
- Using an electric mixer, beat together the cream cheese, cream and sugar until smooth. Add the gelatine mixture (you want it to be a similar temperature to the cream cheese mixture, otherwise it will go lumpy) and beat together. Once combined, add the melted white chocolate and mix together.
- Add 3/4 cup of frozen raspberries to cream cheese mixture and carefully fold through. Pour over the chilled biscuit base and decorate the top with remaining raspberries.
- Drizzle the dark chocolate over the top of the cheesecake slice.
- Put the slice into the fridge for six hours (preferably overnight) to set, then cut into squares to serve.
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