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Today I made an indulgent dessert recipe to rival any professional.
White chocolate & raspberry is one of my favourite combinations and these delicious little cups of goodness are to die for!
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10 white cookies (graham crackers, shortbread etc) crushed
3 tbsp melted butter
24 ounces of raspberries
1 cup sugar
1 cup water
White Chocolate Cheesecake:
1 sheet of unflavored gelatine OR 1 tbsp gelatine powder
1 tsp vanilla (extract or essence)
1 can (14 ounces) sweetened condensed milk
1 cup (1/2 pint) heavy whipping cream
2/3 cup water (this is to soak the gelatine sheet in OR to mix the gelatine powder with 5 mites prior to using)
1 x 8 ounce brick of cream cheese, softened
150g (5.5oz) white chocolate melts, melted
To garnish: fresh raspberries, fresh mint leaves
Electric Hand Mixer
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hey guys it's Elise and on today's episode I'm serving up a delicious recipe for white chocolate and rug very little cheesecake shooters let's get started now as always I'm going to leave all of your ingredients conversions and measurements in the description box below but you're going to need some cream so I'm using either a whipping cream or a thickened cream with about a 35 percent milk fat I've got some superfine or castor sugar and some frozen raspberries I've also got some fresh raspberries they're just going to be part of our garnish today you'll need some good quality vanilla essence or vanilla extract some cream cheese some white chocolate some condensed milk and I'm using gelatin leaves today you can also use gelatin powder and I will let you know quantities down below I've got some fresh mint leaves a little bit of butter and any white cookie just crumbled down for the base I've also got a little bit of tap water and just some containers I'm serving my own dessert containers but you can use little jars or glasses or whatever you've got handy first up I'm going to make my raspberry coulis so in goes the water and the sugar with your frozen raspberries and you want to pop them over a medium heat just give them a quick stir through and let them simmer away melt your butter now and pour it over your shortbread cookies or your graham crackers whatever you're using here and just stir it through that's going to make a little sort of a no-bake crunchy biscuit base take about two teaspoons for each of your containers place them in using a spoon and try not to get it down the side because it'll make a containers look a bit greasy and then I just talk anything sort of blunt so you can use the end of a pen I'm using a little fondant rolling pin and just kind of flatten it down so it's a nice neat little biscuit base layer once your raspberries come to a boil they're going to be quite liquidy so you can turn that heat down so they're just simmering away and you want them to reduce down to about half the quantity that you started out with so they'll come quite thick and they'll be sort of really really rich and red once they're there you want to pour them into a strainer and then I'm just using either a wooden spoon or a spatula to push the raspberry mixture through the strainer but to leave all of those crunchy seeds in the strainer so that you've got a really nice smooth and delicious raspberry coulis let your cooly cooly ha you don't want to defeat your hot so let your coolly cool down and while we're doing that I'm going to show you how to make a really simple white chocolate garnished with melted compound chocolate here you just want to play little dollops all the way along a piece of baking paper or grease proof paper and then use the back of a spoon to sort of go in the center and just swipe it out so you've kind of got like a fat end and then almost like a feathery kind of effect on the other end do that all along all of your little garnishes and then you want to take either I've got a little forming mold here but you can also use something like a paper towel roll cut in half place the baking paper in and let those set either on the bench or in the fridge it's time to semi whip some cream so your biscuit bases are done your coulis is cooling your garnish is the setting now with your cream you just want to stand with it using the medium speed on an electric mixer or you can use a whisk and do it by hand so at this point you want to make sure that you definitely don't firmly whip all over with that cream you're just looking for a really really light semi whip so that as you're folding it through that cream cheese mixture you're not actually going to over whip and curdle your cream make sure you keep your whipped cream in the fridge so it doesn't get too warm and then you want to take your cream cheese and you just want to beat it on a medium speed until it's really nice and smooth so no lumps and bumps add in your vanilla essence and also that melted white chocolate so the melted white chocolate is going to help to give stability to your dish the cream cheese is going to help to give stability to the dish and also the whipping of the cream but this one does call for gelatin so that it's a little bit firmer and a little bit less sort of a wet cheesecake you can eliminate the gelatin but it would need to be served in a jar or something because it's not going to hold up under its own weight in goes your tin of condensed milk and just add that gradually as you're mixing and what you should have after about a minute two minutes of mixing is a really beautiful smooth creamy cheesecake mixture your cream is still not been added here so don't be tempted to add it now you want a little bit of boiling water or warm water sitting over a stovetop and I soaked my leaves of gelatin in some cold water for about ten minutes before I want to use them that's just a moisten them up because they do come dried keep that gelatin moving in your little ball until it's completely melted now once it's completely liquid you cannot just add it straight into the Cheesecake mixture you need to take about a tablespoon or two tablespoons of that cheesecake mixture stir it into the gelatin really really vigorously so it's completely mixed together and then you want to pour that gelatin cheesecake mix back into the main cheesecake mix at this point you want to make sure that all of your containers are ready you have a ziplock bag at the ready or a piping bag and your cream is sitting there because you need to work quite quickly before the gelatin starts to set add in all of your semi whipped cream and use your spatula just to fold it through the mix so that it's really well combined but you definitely don't want to over whip it here the reason that we do that little trick with the gelatin is if you just pour straight gelatin into a mixture like this it sinks to the bottom separates from the mix and doesn't do its job now you want to take a ziplock bag or a piping bag and you're just going to pour that cheesecake mixture into your bag this is going to make it a bit neater to serve it up and then I'm just going to snip a generous tip off the end now I'm just going to basically pipe in generous amounts of my cheesecake but you don't want that to come all the way to the top because you need to have enough room for some raspberry coulis and also for your garnish so bring them up to there about a centimeter or so from the edge of the rim you want to add about two teaspoons of the raspberry coulis on the top of each of your little cheesecake dessert cups I found it easiest to actually pop the cheesecakes as they were in the fridge for about 15-20 minutes so that they start to firm up and that way you're not trying to work with just poured cheesecake and wet coulis it just gives you a bit of a needle line if you wanted to make these in advance you can stop here cover them pop them in the refrigerator and bring them out and garnish them just prior to serving so with your garnishes you've got your beautiful little white chocolate curls that we made so simply those fresh mint leaves and also your fresh raspberries you're going to need one of each of those pieces the mint is an optional extra but if you're going to add this add it right before serving because mint leaves have a tendency to go a little bit black when they sit out of the air for more than about half an hour on goes your white chocolate curl your beautiful little fresh mint leaves and then your fresh raspberry and you have got yourself a gorgeous white chocolate and raspberry cheesecake dessert to rival any patisserie that you'd walk into I hope you guys have enjoyed this recipe I hope you'll make it at home and share it with your friends and family if you're not already subscribed to my cupcake addiction make sure you do for all things sweet and baking and as always thanks very much for tuning in to my cupcake addiction