How to Make A White Chocolate & Raspberry Cheesecake! | Jane's Patisserie

hi welcome back to my channel today as you can tell from the title I'm making my white chocolate and raspberry cheesecake I'm just gonna get straight into the baking this time do all the chitchat at the end because you will just want to see the recipe so here we go so these are the ingredients you need for the main part of the cheesecake I've already melted the ingredients that need melting to make this bit quicker I have 300 grams of digestives 150 grams of melted unsalted butter you can use actual butter or you can use spread I've got 500 grams of full fat soft cream cheese that is about 2/3 Philadelphia one-third mascarpone as that's why I had hundred grams of icing sugar 300 mils the double cream obviously they let extract but this is completely optional I just really like it 250 grams of raspberries and 250 grams of melted and cooling white chocolate and that's what we need to make the main part of it decoration will be later once it's set so first thing I'm going to do is use my food processor if you don't have a food processor you can use like a bowl with the end of a rolling pin to bash them up or a sandwich bag and put the biscuits in there's any number of things you can do you literally just want the bread to be or bread you want the biscuits to look like bread crumbs and just be really fine like a sandy mixture because the final they are the more the base will stick together so I just use my food processor I'm gonna get the biscuit once it's a nice sandy texture like so you can see what I mean there you want to pour your melted butter in like so and you'll be able to see it combined but it becomes like a wet sandy texture literally like you're on the beach and there you have it wet sandy mixture so the next bit I'm gonna do is get my tin this is an 8-inch springform tin I use an extra base on the bottom but you can line it you can do whatever you want to help you get it out of the tin but it's designed for eight-inch so it turns out my battery died at that point sorry I didn't notice so all I've done is started to put the biscuit base in the bottom of my tin all I'm doing is pressing my sandy biscuit mixture into the bottom of the tin nice and firm to just make sure it doesn't fall apart later [Music] now you have a basically race lovely firm flat and smooth I'm just gonna leave this to the side now but you can put it in the fridge for a bit if you prefer so for the next bit I'm just gonna use a large glass bowl and I'm gonna use my electric hand whisk because I find it easier to show you guys when I'm doing that but what I'm gonna do is I'm going to get my 500 grams of full fat cream cheese put that in the bowl I'm going to add my icing sugar the icing sugar is there to help sweeten there and thick and mixture and make it lovely and then I'm gonna add in the vanilla extract obviously you don't have to use it banila I just love using vanilla in cheesecake gives it such a nice flavor and I'm just gonna add in about a teaspoon of that and then I'm gonna whisk these together till they're smooth this usually takes about ten to thirty seconds it really doesn't take you long at all and there that mixture is combined the cream cheese will get a bit thinner at this date because you're mixing it and moving it but that's absolutely fine it will thicken up in the end and to this mixture I'm now going to add in my cooled melted white chocolate this has been cooling for about 10 minutes because of where I'm filming but you can see it's still lovely smooth and delightful and I'm just going to pour that into my mix as it is like so and then I'm going to combine these with the whisk again I usually do quite a low speed at this point and it doesn't take long either there's that mixture that took about another 10 seconds to mix in on about half speed and it's all lovely and this is where I add in my double cream it's 300 mils of double cream you want it to be double cream because you want the fat content to help it set if you're in a country that doesn't have double cream you just want your nearest liquid full-fat cream so I believe America is heavy cream that sort of thing so I add mine in liquid as you can see you can whip the cream separately and then fold in I just simply prefer to it this way and I'm gonna mix these again starting at low speed it will look a little bit weird at first eventually [Applause] there I was mixing for about 30 seconds now I'm gonna grab a spatula and just go around the mixture to make sure that everything is mixing in you can see it's thickening up lovely from where it was earlier which was a lot running out because of the cream I'm just gonna mix that round make sure it's all combining for me that's still a little bit soft so I'm gonna whip it for a little bit longer it's gonna move this backdrop this bit won't take too long too although so I'm going to do another half speed mix [Applause] [Applause] and there you have that whipped up again just gonna get that a little bit you can see it's lovely and thick and delicious and this is the point I'm gonna add in my raspberries because this is a no-bake cheesecake I would advise using fresh raspberries like these if you use frozen raspberries they may turn out a bit weird where you're not baking the mixture so generally fresh is better I'm just gonna add those bowls so and then fold them it doesn't matter if you're a bit heavy-handed with the raspberries because that creates a nice like pinky swirl to the mix you basically just want to add the raspberries in fold them through and you can see where they're starting to break up slightly but that's and then this is gonna go on my biscuit base so for this bit you want to pack the sides in as much as you can to make sure you don't have that many air gaps obviously if you just sort I'll it in and then don't push around the edges like I normally do that's when you can get like a big gap and we don't want that so what I tend to do like always is add the mix in like so probably about half and then I just push it in up the sides and it's just a good way of making sure that there's no gaps obviously looks a bit weird at this point but it's fine and then what want to do is add in the rest of your mix and then you spread it over just make sure that it's all this [Music] this is a point where I find it easier to use like a scraper this is obviously completely optional but this is how I get my cheesecakes looking nice and flat I'm still room in the tin so it's not that being a problem it's just trying to make sure that everything is smooth then I'm gonna run my finger around the edge off the tin and there you have it your white chocolate and raspberry cheesecake ready to be set okay so as I've said in the past I usually eat my cheesecakes to set in the fridge overnight because I find it sets the best that way because this does have chocolate in it tends to set better than ones that don't but that's not necessarily a guarantee I can find a simple lemon cheesecake sets just as well and that has no chocolate in it but you know some people do um you can set them in the freezer like I've said in the past the thing is obviously if you set them in the freezer the texture will be slightly different and obviously if you leave in there too long it will be frozen and then you'll have to wait for it to thaw but personally I set them in the fridge it's quite early in the morning here so I'm probably ought to decorate this by the end of today and I will obviously film it but yeah white chocolate must be cheesecake hi so my cheesecake has set lovely and well now and I'm going to decorate it obviously all decorational stuff is completely optional you don't have to do it but I just thought I'd show you how I do it so I've got my decoration stuff here I've got my whipped cream which is 150 ml of double cream 2 tablespoons icing sugar fresh raspberries melted white chocolate and some freeze-dried raspberries which I'll link in the description for you I've also got my plate and I get to my cheesecake and I've got a little knife to help me get it off so I just thought I'd show you these bits so the best part about using a springform tin is that this is a lot easier to get off so I tend to unclasp it carefully but sometimes it can be a bit stiff and sticky and it should I'm away from the sides so now when clipped it I'll give it a bit of a shape and you can see that it's come away from the edges this is where that you want it to be if it hasn't set properly this bit will be a bit harder but just showing you how I do it so then I will get a random tin or a cup or anything basically and I will put a cheese cake on top then I will slide off doesn't doing the double base trip it then comes off like that I will then move the tooth and your left the cheesecake and you can see how lovely this is set you can see the raspberries through the side and all I'm gonna do is grab my knife just run around the edges just to smooth it off slightly like so apart from a couple of tiny little gaps you can see that it's filled in really really well so I don't have to do any filling in part from like the little odd gap like here I'll get what's on the knife wipe it on and then just scrape over and then it fills the gap and then you have a lovely finished cheesecake oh then use the same knife slide it under so make sure it goes in the middle of the plate and there you have it then I'm going to grab my melted white chocolate I'm going to slip off the end of my piping bag ever so slightly I see it starting to come out and I'm just going to drizzle all over the cheese [Music] then I'm going to grab my whipped cream and I'm going to do something with spells of whipped cream then I'm gonna add on [Music] and then I'm gonna add on some my freeze-dried robbery [Music] and here you have it my white chocolate and raspberry cheesecake and look and how beautiful it is got lovely buttery biscuit base white chocolate cheesecake filling with fresh raspberries white chocolate drizzle whipped cream more fresh raspberries and some freeze-dried raspberries for decoration look at how perfect it is very proud of this one probably my favorite one I've made so far on video look at how perfect it is so yeah that was my white chocolate and raspberry cheesecake I'll show it to you again now look how well that's set isn't it amazing so proud of it and yeah I just thought I would get straight into this video just making the cheesecake and showing you exactly what I do and yeah I don't know what else there is to show you really and yeah I just I love it it's one of those cheesecakes that I think a lot of my readers love and we'll go back to again because it's sweetness of the chocolate mixed with the sweetness but also tartness of a raspberry and it's just a wonderful combination so a few questions you might have about the recipe I'll use basic plain digestives at the biscuit and if you're mixing a plain digestive with butter you want like two-to-one ratio however if you find your biscuit base is a bit hard I personally like my biscuit base hard I don't like it when they're a bit soft and squishy but if you want it a bit more crumbly you can add in a little bit less butter maybe 125 235 grams of butter instead if you want to use a film biscuit I would recommend using between 100 and 125 grams of butter anyway because the filling tends to help set the Cheesecake base to help make your cheesecakes that you desperately want to use your full fat double cream if you are in another country which doesn't have double cream you'll have your own alternative so for example America is heavy cream you just want it to be fatty so that it helps it set essentially so as fun as the double cream you want to use your full fat cream cheese but this is all cheese cake you just want any fatty soft cheese Philadelphia Caponi that sort of thing super-monkey own little Aldi whatever you can use any brand you want you just want it to be full fact I personally tend to use Philadelphia or mascarpone because they aren't my favorites and mascarpone is tends to be thicker in the tub and also it needs a sweeter taste whereas Philadelphia and other like soft cheeses they are more classic cheesecake with the tartar flavor so it's up to you I often find though when you're making something with just mascarpone it can take a little less whipping time but that's just sometimes it doesn't happen every time I obviously used fresh raspberries and I would recommend using fresh raspberries for this I use Callebaut white chocolate but you can use milk you buy use supermarket and you can use whatever white chocolate you want you can also switch the raspberries to whatever fruit you want so a lot of people will want to make the strawberry version which I do also have on my blog you can use blackberries blueberries anything you want really just try and stick to the same amount of weight sometimes some fruits such as strawberries can make it set a little bit softer because the water but you know that doesn't happen every time so it's fine and yeah I think that's all I could think of in regards to recipe questions but if you do have any others do leave them in the comments below I hope you enjoyed the video please give it a thumbs up if you did and please subscribe if you haven't already yeah I will see you soon with another video what can I hope you're doing for my next video I tend to as you probably tell from the fact in a lot of videos and we're the same thing I tend to film a few on a day then edit and spread them out because otherwise I will run out of videos and I don't want that but yeah I receive soon have a look

Channel: Jane's Patisserie

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Keywords: jane’s patisserie, jane patisserie, foodie, food blogger, blogger, patisserie, foodie blogger, how to make, how to, how to bake, cheesecake recipe, cheesecake, white chocolate cheesecake, raspberry cheesecake, white chocolate raspberry, white chocolate and raspberry, white chocolate and raspberry cheesecake, how to make a cheesecake, white chocolate cheesecake recipe, raspberry cheesecake recipe, cheesecakes

Id: ip0kCVsQIL8

Length: 17min 58sec (1078 seconds)

Published: Thu May 07 2020