200g(1 ΒΌ cups) white chocolate chips or chopped chocolate bar
2tbspAmarula Raspberry Chocolate Liqueur(or heavy cream)
500g(2 cups) mascarpone or full fat cream cheese
2tspvanilla bean paste or extract
3tbspseedless raspberry jam
240ml(1 cup) cold double cream(heavy cream)
To decorate
6tbspseedless raspberry jam
2tbspAmarula Raspberry Chocolate Liqueur or as needed
150g(one small punnet) fresh raspberries
icing sugarto dust
Instructions
Prepare the cheesecake base
Put your cookies into a mini food processor and pulse until finely ground. Alternatively put them in a ziplock bag and use a rolling pin to smash them (gently) into crumbs. Add the melted butter and mix together.
Spray the sides of a 7inch (or 8 inch) tin with cake release and line bottom and sides withbaking paper. Tip the cookie crumbs into the tin and use your hands to press down until evenly packed. If you are using the smaller tin you might not need to use them all. Chill in the fridge while you prepare the filling.
Make the cheesecake filling
Put the white chocolate chips and Amarula liqueur in bowl and microwave for short bursts until the chocolate starts to melt. Stir until smooth and set aside to cool.
Beat the mascarpone, vanilla and jam using a hand or stand mixer. Gradually add the cold cream and beat on medium speed until combined. The filling might be a bit slack at this point.
Add the melted white chocolate (make sure it has cooled down) and beat again until the filling thickens and holds peaks.
Add the filling over your chilled cookie base and level with a spatula. Tap the tin on the counter so that it settles. Put in the fridge for 8 hours or - ideally - overnight to chill and set.
Run a small knife under hot water and wipe dry. Run the knife blade against the tin edge to loosen the cheesecake. Place the tin over a glass and carefully push down to release the cheesecake. Peel the paper off and use a bench scraper to smooth the sides if needed.
Decorate and serve
Combine the jam and liqueur in a saucepan and stir over low heat until you have a pourable sauce. You might need to add a bit of water to achieve the right consistency. Set the sauce aside to cool.
Drizzle the sauce over the cheesecake and decorate with the fresh raspberries. Dust with icing sugar and serve.
Video
Notes
RECIPE TIPS AND FAQs
This cheesecake recipe is EASY but here's some essential tips to get it just right!
Melt the chocolate and then LEAVE IT TO COOL. It should be still liquid but not hot when you add it to the mascarpone. If the chocolate is too hot and the cheese too cold it can harden when added.
Allow the mascarpone or cream cheese to come to room temperature before using, it will be easier to beat. Don't whisk too long or on too high a speed.
The cheesecake needs 8 hours to set properly. Allow yourself enough time for it to set. It should be lovely and creamy when set, not solid.
Eat cheesecake within 3 days, stored it in the fridge.
Can I substitute light cream cheese for full fat? In a word... NO! Light cream cheese will cause the filling to be runny and the cheesecake will not set. Use full fat cream cheese or mascarpone cheese and double (heavy) cream.