No Bake – White chocolate Raspberry and Blackberry Cheesecake

Desserts, not my forte! Things were about to get messy and gooey but was salvaged by extra cheese!

This cheesecake is not for the ones with a very sweet tooth. It is creamy and has just the right touch of sweetness. For my vegetarian friends this recipe has no eggs, so no animals harmed.

I always turn to Mary Berry for desserts and this time too she delivered! I didn’t have mascarpone cheese in my COVID-19 pantry. Cream cheese mixed with creme fraiche seemed to do the magic. A mix of graham crackers and mint oreo cookies added a bit of zing to the crust. But the true stars of the dish were the fresh berries from the farmer’s market. Sweet and oh so juicy! I really liked how they tasted sandwiched between two layers of cream cheese mix, giving multiple bites of berries in each chomp. The white chocolate brought the sweetness to the cream cheese mix, while the cream and creme fraiche made it smooth and even more creamier. Word of caution, creme fraiche is a bit tart. And the creme can make the whole thing bit liquidy which is why I have more than the usual amount of cream cheese. Just made a taller cake, so no one was complaining!

I like this no bake version because it keeps the cake moist and lets the cheese settle on its own. And of course its zero cook time!

395 Calories Per Serving 12 servings

Preparation Time 40 minutes

Cooking Time 0 minutes

300g Raspberries

300g Blackberries

1/4 cup + 1 tablespoon icing sugar (or regular sugar)

1 teaspoon cornflour

12oz of 1/3 fat cream cheese

2 tablespoons of creme fraiche

200ml double cream

200g white chocolate

1 teaspoon vanilla extract

1/2 tablespoon lemon rind

150g Oreo and graham crackers

5 tablespoons Unsalted butter

MAKING IT STEP BY STEP

  1. To get the decorative swirl on the top of the cheese cake, crush half of the berries in a food processor with the 1 tablespoon sugar and 1 teaspoon cornflour. Strain the mix to remove the seeds. Place in a pan and add . Keep stirring on high heat till the sauce is thick and remove from heat (3-4 minutes). Remember it will thicken slightly more once cooled. This step is entirely optional and can be cut out to save time.

2. In a zip lock bag take the crackers/ cookies of your choice and crush using a rolling pin. This is great if you have an eager young helper like I did! Else I would put it in the food processor and get the job done much faster. You want to have an even fine crumb.

3. Cut off 5 tablespoon butter from a stick and leave the wrapper on. Unwrap just the tip and use this to first rub the pan that you will use to set the cheesecake. I use a spring-form pan as its easy to take off. If you have parchment paper you could also line your pan with that and this will help take the cheesecake out neatly.

4. Melt the butter in a bowl in the the microwave at low power. Dump in the cookie crumbs and mix well. Next put this mix in the prepared pan and press down to compact the crumbs using the base of a measuring cup. Once the crumbs are evenly compacted down place this in the fridge till the filling is ready.

5. In a clean bowl transfer out the package of cheese, 2 tablespoons of creme fraiche, 1/4 cup powdered sugar and vanilla extract. Mix with an electric beater. It will turn into a creamy mix.

6. Take a pan with water to simmer and place a glass bowl over it such that the bottom of the bowl does not touch the water. Pour in the white chocolate chips and let it melt. Stir the chocolate while it melts. Once done let it cool for 2-3 minutes.

7. In a separate bowl whip the double cream into soft peaks. Add this to the cream cheese mix bit at a time and fold in the mix.

8. Now add the cooled but molten white chocolate into the cheese mix and the lemon rind. Give it a quick stir.

Add in molten white chocolate

9. Spoon in the cheese cake mix into the prepared pan, onto the cookie base. once half the mix is placed layer on half of the berries in whatever pattern you like. Then layer on the rest of the cheese cake mix.

Pour in the raspberry and blackberry sauce in a ziplock bag. Cut a tiny hole the size of half a pea and place drops of the sauce on the top of the cake in a concentric circle. Using the blunt end of a toothpick starting from the center of the cake draw as if you were connecting the sauce dots. It will make a beautiful swirl. Place any remaining berries on the top. Cool in the fridge for 4 hrs or overnight and then serve it up.

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